Prepare the peppers:

Preheat your oven to 375°F (190°C). Wash the banana peppers and cut a slit lengthwise on one side of each pepper, being careful not to cut through to the other side. Remove the seeds and membranes to create space for the filling.

Make the stuffing:

In a mixing bowl, combine the cream cheese, mozzarella, Parmesan, garlic powder, Italian seasoning, red pepper flakes (if using), salt, and pepper. Mix until smooth and creamy. Fold in the chopped parsley or basil.

Stuff the peppers:

Use a spoon or a piping bag to fill each banana pepper with the cheese mixture. Be generous but avoid overfilling to prevent the stuffing from spilling out during baking.

Prepare the topping (optional):

In a small bowl, mix the breadcrumbs with olive oil. Sprinkle the breadcrumb mixture over the stuffed peppers for a crispy topping.

Bake the peppers:

Arrange the stuffed banana peppers in a greased baking dish. Bake in the preheated oven for 20–25 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.

Serve:

Let the stuffed peppers cool for a few minutes before serving. Garnish with additional fresh parsley or basil if desired.