Wash mini bell peppers under cold water, then slice each pepper lengthwise to create halves.

Gently remove seeds and white ribs from each pepper half for cleaner presentation.

Combine cream cheese and sour cream in a mixing bowl. Add chopped scallion, dill, parsley, and salt. Mix until creamy.

Fill each pepper half with the herb cream cheese mixture, ensuring a neat and vibrant appearance.

Insert small dill fronds into the tops of each filled pepper to resemble carrot greens.

Place the finished peppers on a serving platter and cover them with plastic wrap. Chill in the refrigerator for at least 30 minutes.