Creating mini stuffed peppers is a straightforward process. Follow these steps to make your own delicious batch:

Preparation

1. Preheat the oven to 375°F (190°C).
2. Wash and dry the mini bell peppers. Cut the tops off and remove the seeds and membranes.

For the Rice Filling

1. Heat olive oil in a skillet over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Stir in the minced garlic and cook for another minute.
4. Add tomato paste, cumin, and paprika, and cook for 2 minutes.
5. Mix in the cooked rice, and season with salt and pepper.
6. Remove from heat and stir in the fresh herbs.

For the Cheese Filling

1. In a bowl, combine cream cheese, shredded mozzarella, and Parmesan cheese.
2. Add the chopped chives or green onions.
3. Season with salt and pepper.
4. Mix until smooth and well combined.

Stuffing and Baking

1. Fill each mini pepper with the rice filling or cheese mixture, or a combination of both.
2. Place stuffed peppers upright in a baking dish.
3. Cover with foil and bake in the preheated oven for 20 minutes.
4. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.