If your cheese is refrigerator-cold, slice it and microwave it for 30 seconds to soften.
Place the cheese, garlic powder, oregano, and red pepper flakes in a small bowl and mix well with a fork.
Set an oven rack 6 inches below the broiling element, then heat your broiler.
Cut the mini peppers in half lengthwise, leaving the stems intact. Remove the seeds and membranes.
Spread the peppers, cut side down, on a cutting board. Spray them with olive oil, then turn to the other side, so that the cut side is up.
Spoon the seasoned goat cheese into the peppers, using about one heaping teaspoon per half of a bell pepper. Lightly spray the tops with olive oil.
Arrange the peppers in a single layer on a rimmed baking sheet, cheese side up.
Broil the peppers until the cheese is golden brown, 3-5 minutes. Serve immediately, or keep them in a warm (150 degrees F) oven until your guests arrive, up to one hour.
Video
Notes
Make sure not to place the peppers directly under the heating element. Six inches below is best, but even then, you should keep a close eye on the peppers to make sure they don't burn.You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave at 50% power. Or enjoy them cold! They are surprisingly good straight out of the fridge.