# Components:
→ Vegetables
01 - 8 large red or yellow bell peppers
02 - 8 long green onions with stalks
03 - 1 small cucumber
04 - 8 cherry tomatoes
→ Filling
05 - 7 oz cream cheese, softened
06 - 2 tbsp sour cream
07 - 2 tbsp finely chopped fresh chives
08 - 1 tbsp finely chopped fresh dill
09 - 1 tbsp finely chopped parsley
10 - 1/2 tsp garlic powder
11 - Salt and black pepper, to taste
→ Garnish
12 - Extra chives or microgreens
# Directions:
01 - Wash all vegetables thoroughly.
02 - Cut each bell pepper in half lengthwise, keeping the stem intact to resemble tulip petals. Remove seeds and membranes carefully.
03 - Trim the green onions to about 5 inches and gently slice the white ends lengthwise halfway up to create a stem effect.
04 - Cut cucumber into thin sticks approximately 3 inches long.
05 - In a bowl, mix 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 the hollowed bell pepper halves.
07 - Insert a green onion stem into each filled pepper half. Tuck a cucumber stick and a cherry tomato into the cheese filling for color and texture.
08 - Arrange the assembled cups on a platter, garnish with extra chives or microgreens, and serve immediately.
