Slice the tops of the sweet peppers off at the stalk-end and carefully remove the seeds and membranes (this can be done quite effectively with a pointy teaspoon).
Gently blend the cream cheese and crème fraîche and season the mixture with salt, pepper, parsley and tarragon. Stuff the peppers firmly with the cream cheese mixture.
Roll the peppers in tin foil and place them in the fridge for 1-2 hours. Then slice the stuffed sweet peppers into thin rings.
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