Preheat your oven to 180°C (350°F) and line a large baking sheet with parchment paper. Next, slice the mini bell peppers lengthwise and remove the seeds, creating little pepper boats ready for stuffing.

In a mixing bowl, combine the softened cream cheese, garlic powder, grated parmesan cheese, finely chopped green onions, and fresh baby spinach. Mix thoroughly until you have a well-blended, creamy filling. I like to make sure the spinach is chopped finely so it distributes evenly throughout the mixture.

Carefully spoon the cream cheese mixture from Step 2 into the prepared bell pepper halves from Step 1, filling them evenly. Arrange the stuffed peppers on the lined baking sheet and sprinkle the shredded cheese generously over the top.

Transfer the baking sheet to the preheated oven and bake the peppers for about 15 minutes, or until the cheese has melted and the tops are slightly golden. I like to let them cool for a couple of minutes before serving so the filling sets a bit and they’re easier to eat.