Wash and dry sweet peppers. Cut peppers in half lengthwise. Cut off top stem. Remove seeds and membrane. Set peppers on platter.
In medium bowl mix together Boursin cheese and sour cream. Fill each half of sweet pepper with mixture. Try to keep edges of pepper clean.NOTE: instead of making this mixture you can also use a spreadable dip from refrigerated section of store like a ranch, french onion, or other favorite that would taste good in a sweet pepper.
Place stem of fresh dill into large top of pepper through the mixture to mimic a carrot top. Serve up on a platter.
