Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment paper.

Slice the mini sweet peppers in half lengthwise and remove the seeds and membranes.

Cook the Italian sausage in a skillet over medium-high heat until fully browned, about 8-10 minutes, adding minced garlic in the last minute.

Transfer the sausage mixture to a bowl, and mix in cream cheese and chives until creamy.

Fill each halved mini pepper with the sausage filling and top with shredded mozzarella cheese.

Bake in the oven for 12-15 minutes, until the cheese is melted and golden brown.

Let cool for a few minutes before serving warm as an appetizer or part of a light dinner.