Step 1: Prepare the Mini Peppers

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or aluminum foil.
2. Wash the mini sweet bell peppers thoroughly, then slice them in half lengthwise. Remove the seeds and membranes, leaving a hollow cavity for the filling.
3. Arrange the pepper halves cut side up on the prepared baking sheet. Lightly brush the peppers with olive oil to help them roast evenly.

Step 2: Make the Goat Cheese Filling

1. In a medium mixing bowl, combine the goat cheese, cream cheese, minced garlic, chopped parsley, chopped chives, lemon zest (if using), salt, and black pepper.
2. Mix the ingredients together using a fork or hand mixer until the filling is smooth and well combined. Taste the mixture and adjust the seasoning if necessary.

Step 3: Fill the Mini Peppers

1. Use a small spoon or piping bag to fill each pepper half with the goat cheese mixture. Make sure to slightly mound the filling so that it generously fills the cavity.
2. If desired, sprinkle the tops with panko breadcrumbs and Parmesan cheese for a crispy, golden topping.

Step 4: Bake the Stuffed Peppers

1. Place the baking sheet in the preheated oven and bake the peppers for 18-20 minutes, or until the peppers are tender and the cheese filling is slightly golden on top.
2. For extra crispiness, you can broil the peppers on high for 1-2 minutes at the end of the baking time.

Step 5: Garnish and Serve

1. Remove the peppers from the oven and let them cool for 5 minutes.
2. Garnish with additional fresh parsley or chives, and drizzle with honey or sprinkle with red pepper flakes for added flavor, if desired.
3. Serve warm and enjoy!