Wash and dry the mini peppers. Slice each pepper in half lengthways and remove the seeds and white membrane.

In a mixing bowl, combine the cream cheese, dill, parsley, oregano, garlic granules and black pepper. Stir until smooth and well combined. Taste and add a pinch of sea salt if desired.

Using a spoon or spatula, generously fill each mini pepper half with the cream cheese mixture.

Arrange the stuffed peppers on a serving platter and sprinkle with a little extra parsley, dill and cracked black pepper for garnish.

Serve immediately or refrigerate in an airtight container for up to 2 days.