Add all ingredients besides the breadcrumbs to a medium bowl and mix well. A mixer will make this easier to do. Make sure your cream cheese is at room temperature.
Rinse and dry your mini peppers. Lay them flat on the table and cut them lengthwise, PARALLEL to the table. Doing this will prevent your peppers from tipping over once the filling is inside. (Trim the stems if you wish.) Remove seeds.
Disperse your filling amongst the peppers using a spoon or your hands. Use your fingers to press the breadcrumbs onto the top of each pepper so they stick to the cream cheese. Add as much as you wish.
Drizzle or spray the tops of your peppers with oil. This will help the breadcrumbs brown. Then bake for 10-12 minutes or until the sausage is cooked through. You want them to reach 160°F. Serve warm or chill.
You can add shredded cheddar cheese if you want! I would use about ½ cup.Stuff your peppers in advance and store them on a baking sheet in the fridge. Pop them in the oven before company arrives.