# Components:
→ Vegetables
01 - 8 large red or yellow bell peppers
02 - 8 long green onions, stalks included
03 - 1 small cucumber
04 - 8 cherry tomatoes
→ Filling
05 - 7 oz softened cream cheese
06 - 2 tablespoons sour cream
07 - 2 tablespoons finely chopped fresh chives
08 - 1 tablespoon finely chopped fresh dill
09 - 1 tablespoon finely chopped parsley
10 - 1/2 teaspoon garlic powder
11 - Salt and black pepper, to taste
→ Garnish
12 - Extra chives or microgreens
# Directions:
01 - Wash all vegetables thoroughly.
02 - Slice each bell pepper in half lengthwise, keeping the stem intact to create tulip petal shapes; remove seeds and membranes carefully.
03 - Trim green onions to approximately 5 inches and slice the white ends lengthwise halfway up to form stem-like segments.
04 - Slice cucumber into thin sticks about 3 inches long.
05 - In a bowl, blend cream cheese, sour cream, chives, dill, parsley, garlic powder, salt, and pepper until smooth and well combined.
06 - Spoon or pipe the cheese mixture into each hollowed bell pepper half.
07 - Insert a prepared green onion stem into each filled pepper cup, adding a cucumber stick and a cherry tomato into the filling for color and texture.
08 - Arrange cups on a platter, garnish with extra chives or microgreens, and serve immediately.
