Slice each mini pepper lengthwise and remove the seeds and membranes.

In a small mixing bowl, combine the cream cheese, garlic powder, and dried onion flakes. Mix until smooth and fully incorporated. Taste and adjust seasoning as needed. If you want more heat, add some of the Miller’s sauce right into the cream cheese.

Use a small spoon to fill each pepper half with the cream cheese mixture.

Pour the sauce into a small bowl. Add about 1/2 teaspoon of water and stir, to slightly thin the sauce. Drizzle the sauce over the peppers. Garnish with fresh dill for a pop of color and freshness. Serve cold.