Drain the jar of Peppadew peppers and gently pat them dry with a paper towel to ensure moisture-free peppers.

In a mixing bowl, combine the room-temperature cream cheese, parsley, chives, garlic powder, salt, and pepper until smooth and creamy.

Slice a small piece from the bottom of each pepper to create a flat base for stability.

Fill a piping bag with the cream cheese mixture and gently pipe the filling into each pepper.

Sprinkle additional chopped parsley and chives on top of each filled pepper and refrigerate for at least one hour.

Serve the chilled cheese stuffed piquanté peppers arranged on a platter.