Mix the breadcrumbs, Parmesan cheese, dill, parsley, salt and pepper in a small bowl, set aside.
Cut mini sweet peppers and jalapeño peppers in half lengthwise and remove stems, seeds and veins. Fill peppers with dip, approximately 1 tablespoon per pepper. Top each one with a sprinkle of the breadcrumb/cheese mixture.
Bake on a cookie sheet for 17-20 mins or until the tops are golden brown.
Serve warm and enjoy!
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