Preheat your oven to 375°F (190°C). Cut the yellow mini bell peppers in half lengthwise, removing seeds and membranes. Arrange cut side up on a baking sheet lined with parchment paper.

In a mixing bowl, combine softened cream cheese, grated Parmesan, chopped chives, salt, and black pepper. Blend until smooth.

Fill each half of the mini peppers with the cream cheese mixture using a spoon or piping bag.

Garnish each stuffed pepper with small sprigs of fresh dill.

Cover with plastic wrap and refrigerate for at least 30 minutes before serving.