Preheat the oven to 375°F (190°C).

Cut the mini sweet peppers in half lengthwise and remove the seeds.

In a medium bowl, combine the softened goat cheese, cream cheese, chives, parsley, garlic powder, black pepper, and salt. Mix well until smooth and creamy.

Drizzle the olive oil and lemon juice into the mixture, stirring until fully incorporated.

Using a spoon or a piping bag, fill each half of the mini sweet peppers with the cheese mixture.

Place the stuffed peppers on a baking sheet lined with parchment paper.

Bake in the preheated oven for 15-20 minutes, until the peppers are tender and the filling is slightly golden.

Remove from the oven and let cool for a few minutes before serving.