Preheat your oven to 200°C (180°C fan). While it heats, prepare the peppers. Slice each mini sweet pepper in half lengthwise, from the stem end to the tip. Use a small spoon or your thumb to gently scrape out the seeds and white membranes. You should hear a soft popping sound as the seeds release. The peppers should feel firm and glossy, with a bright, clean scent.

Heat the olive oil in a small frying pan over medium heat. Add the finely diced onion and cook for 3–4 minutes until it turns translucent and releases a sweet, savoury aroma. The edges should just begin to take on a pale golden colour. Add the minced garlic and stir for 30 seconds until fragrant — you'll smell it immediately.

In a mixing bowl, combine the softened cream cheese, half of the grated cheese (about 50g), the cooked onion and garlic, smoked paprika, dried oregano, salt, and black pepper. Stir until everything is evenly incorporated. The mixture should be thick, creamy, and slightly stiff — not runny. It will smell rich and slightly smoky from the paprika.

Arrange the pepper halves cut-side up on a baking tray lined with parchment paper. Using a small spoon or a piping bag (a sandwich bag with the corner snipped off works brilliantly), fill each pepper half with the cream cheese mixture. Don't overfill — the filling should sit level with the cut edge of the pepper, not mound over it. You should have a smooth, even surface on each.

Sprinkle the remaining grated cheese evenly over the filled peppers. Each pepper should get a light, even dusting of cheese. The cheese will melt and form a golden, crispy crust during baking.

Bake for 15–18 minutes until the peppers are tender but still hold their shape. You'll know they're ready when the peppers look slightly wrinkled and softened around the edges, the cheese has melted into a bubbly golden layer, and the kitchen smells like a cosy Mediterranean kitchen. If you prefer a deeper golden top, switch the oven to grill for the final 2 minutes and watch closely — the cheese can go from golden to burnt in seconds.

Remove from the oven and let rest for 5 minutes. This resting period allows the filling to set slightly, so the peppers hold together when you pick them up. Garnish with fresh parsley or chives if using, and serve warm.