In a small bowl, combine sour cream, parsley, sugar, onion powder, garlic salt and pepper. Cover and refrigerate.
Flatten bread with a rolling pin. Press over an inverted greased 10-oz. custard cup. Top with another 10-oz. custard cup. Place on an ungreased baking sheet. Bake at 350° for 7 minutes. Carefully remove top dish. Bake 3-5 minutes longer or until bread is lightly toasted. Immediately remove the bread from dish. Cool.
Fill bread bowl with dip. Arrange peppers and pretzels under and around bowl.