Wash the mini bell peppers under running water and pat them dry with a clean kitchen towel.

Slice each pepper lengthwise, starting from the top to the bottom, to ensure they sit flat.

Remove the seeds and white ribs gently with a small knife or spoon.

In a medium mixing bowl, combine the cream cheese, sour cream, chopped scallion, fresh dill, parsley, and a pinch of salt, and blend until smooth.

Fill each halved pepper generously with the creamy mixture using a small spoon or pastry bag.

Decorate with a tiny dill frond on top of each filled pepper.

Refrigerate for at least 30 minutes before serving to allow flavors to meld.