Preheat oven to 315 degrees F. Slice mini peppers in half lengthwise. In a mixing bowl, combine spinach, chopped artichokes, greek yogurt, cream cheese, parmesan cheese, garlic, Italian seasoning, salt and pepper. Stir to combine. Fill each mini pepper with spinach artichoke filling. Top each with seasoned panko crumbs. Bake for 15-20 minutes or until crumbs start to turn golden. To brown the crumbs further, broil for 1-2 minutes, watching carefully to avoid burning.