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Drain the Peppadew peppers. Put them upside down in a strainer or on kitchen towel making sure they are also dry on the inside.
In a small bowl, combine the cream cheese with the finely chopped parsley and chives and season with garlic, salt and pepper. Mix well until well combined and the cheese is soft.
Arrange the Peppadew peppers on a plate or serving tray. Slice a tiny bit off the bottom to make a flat surface so they don't roll over.
Add the cream cheese to a piping bag (or a plastic ziplock bag with a tip cut off) and pipe the cheese into each of the piquanté peppers. Or carefully fill the cream cheese into the peppers with a small spoon. Fill to the brim.
Sprinkle with fresh parsley and chives and serve immediately, or store in the fridge for later.