Preheat your oven to 400°F. Line a baking sheet with parchment paper to prevent sticking and to make cleanup easier.

Cut the mini sweet peppers in half lengthwise. Using a small spoon or your fingers, scoop out the seeds and white membranes to make space for the filling.

In a large skillet over medium-high heat, break up the Italian sausage meat and cook until browned and no longer pink, about 10 minutes. Add the minced garlic and stir for another minute until fragrant. Drain off any excess fat before proceeding. I find that taking a moment to drain the fat keeps the filling from getting greasy.

Transfer the cooked sausage and garlic mixture from Step 3 to a large bowl. Add the softened cream cheese and chopped chives. Stir thoroughly until everything is well combined and creamy, making sure the mixture is evenly blended.

Using a spoon, fill each prepared pepper half (from Step 2) with the sausage and cream cheese mixture from Step 4. Arrange the filled peppers on the prepared baking sheet. Sprinkle the shredded mozzarella cheese evenly over the tops of all the peppers. For extra flavor, you could also sprinkle a little black pepper or smoked paprika before baking.

Place the baking sheet with the stuffed peppers into the preheated oven. Bake for about 15 minutes, or until the cheese is melted and just starting to brown. Once done, let them cool for a few minutes before serving. I like to garnish with a few extra chives for a pop of color and freshness.