Wash the orange mini sweet peppers and dry them thoroughly. Using a sharp knife, slice each pepper in half lengthwise. Use a small spoon to carefully scrape out the seeds and white membranes. Set aside.

In a medium mixing bowl, combine the softened cream cheese, chopped dill, chopped chives, garlic powder, onion powder, salt, and black pepper. Use a spatula or hand mixer to blend until completely smooth and creamy.

Transfer the cream cheese mixture into a piping bag (or a zip-top bag with the corner snipped) for easiest filling, or use a small spoon or butter knife.

Fill each orange pepper half evenly with the cream cheese mixture, smoothing the top so it is flush with the edges of the pepper.

Gently press a small sprig of fresh dill into the top (the wider end) of each filled pepper half to mimic the green top of a carrot.

Arrange on a platter and serve immediately, or cover loosely and refrigerate until ready to serve.