Preheat oven to 200°C/390°F. Halve mini peppers lengthways and remove inner seeds and membrane. Leave outer stem intact.
Mix together cream cheese and pesto. Spread pesto cream cheese inside the mini peppers to stuff them.
Line baking trays with baking paper. Arrange mini peppers on trays. Top with diced bacon and shredded cheese.
Bake in the oven for 10-20 minutes until cheese is melted and browned to your liking. Serve hot or at room temperature. Sprinkle with optional chopped parsley.