Begin by preheating your oven to 375°F (190°C) if opting to roast your peppers; otherwise, you can serve them raw. Wash the mini bell peppers thoroughly, slice them lengthwise, and remove the seeds and membranes.

In a large mixing bowl, combine the cream cheese, sour cream, chopped scallion, freshly chopped dill, parsley, and a pinch of salt. Blend until smooth.

Using a small spoon or piping bag, fill each pepper half with the creamy mixture, packing it evenly.

Insert carrot stems or dill fronds into the filling of each pepper for garnish.

Place the filled peppers on a serving tray, cover with plastic wrap, and refrigerate for at least 30 minutes.