Cut the tops off each pepper and discard. Cut each pepper in half lengthwise and arrange cut side up on your serving platter.

Use your fingers to press the Boursin cheese into each pepper cavity — it is crumbly and fingers work better than a spoon here. Run a knife gently across the top to scrape off any overflow for a clean edge.

Press a small sprig of fresh dill into the top of each filled pepper so it stands up like a carrot top.

Serve immediately or cover and refrigerate until ready to serve.