Wash 20 mini orange bell peppers and cut shallow tops around the stems. Work at room temperature for 10 minutes while you trim the openings with a small knife. Keep the stems attached because they create the pumpkin look. The peppers should feel firm and glossy when prepared. Place the trimmed mini peppers in a loose arrangement and remove the seeds carefully. You'll see bright orange surfaces and hear a crisp snap during cutting. Miss this window and rough cuts can split the pepper shells. Cut carefully because the intact shell keeps the filling contained.

Combine 8 ounces cream cheese, 1/2 cup shredded sharp cheddar, 2 tablespoons chopped chives, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper in a bowl. Mix for 3 to 4 minutes with a spatula until the filling becomes smooth and blended. Keep the mixture at about 68°F room temperature before filling. The texture should look thick and creamy with green herb pieces visible. If the cheese stays cold, the filling becomes lumpy and won't spread evenly. Mix at room temperature because softened cheese creates a stable creamy texture.

Spoon the creamy filling into 20 prepared mini orange bell peppers until each shell is almost full. Work at 375°F preheated oven temperature later for baking, but assemble the peppers first for 8 minutes using a gentle pressing motion with the filling spoon. (I tried overfilling the peppers once and the cheese pushed out during baking. Leaving a small space fixes it.) The filled peppers should show rounded tops with uneven creamy edges and attached green stems. You’ll notice the filling sits firmly inside the orange shells. Skip the spacing and the filling can overflow. Leave room at the top because gentle baking keeps the filling from breaking.

Bake the filled mini orange bell peppers at 375°F for 18 to 22 minutes until the shells soften slightly. Rotate the baking tray once at minute 12 so the peppers warm evenly. The technique creates tender shells while keeping the filling creamy. You'll see the orange skins deepen in color and the cheese edges become lightly golden. You'll smell the roasted pepper aroma when they are close. Go past 22 minutes and the shells become too soft. Bake at 375°F for 20 minutes because balanced heat softens peppers without drying the filling.

Transfer the warm mini orange bell peppers to a serving plate and add small chopped chive pieces around the stems. Rest them for 10 minutes after baking at 375°F so the filling settles. Arrange them casually with natural spacing instead of perfect rows. The finished bites should have soft orange skins, creamy centers, and slightly uneven homemade textures. You'll see small golden patches on the cheese surface. Serve too quickly and the filling can slide out. Resting 10 minutes helps the filling firm while staying creamy.