Begin by taking your cream cheese out and having it soften a bit. It doesn't have to be completely room temperature, but having it warm up slightly out of the fridge helps it be easier to work with.

To a bowl, add cream cheese, sour cream (or greek yogurt), chopped chives, minced garlic, lemon juice, and salt. Stir well to combine.

Carefully slice the tops off of the the mini peppers and remove any extra seeds. I like to stick a finger into the pepper to open it up a bit for the filling.

Fill a pastry bag with the cream cheese mixture and pipe it into each pepper.

Serve cream cheese mini stuffed peppers cold.