# What You'll Need:
→ 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 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
# Cooking Steps:
01 - Thoroughly wash all vegetables to remove any dirt or residues.
02 - Cut each bell pepper in half lengthwise, keeping the stem intact to mimic tulip petals, then carefully remove seeds and membranes.
03 - Trim green onions to about 5 inches, then gently slice the white ends lengthwise halfway up to create a stem-like appearance.
04 - Slice the cucumber into thin sticks approximately 3 inches long.
05 - Combine cream cheese, sour cream, chopped chives, dill, parsley, garlic powder, salt, and black pepper in a bowl, mixing until smooth and evenly blended.
06 - Spoon or pipe the cheese mixture into the hollowed bell pepper halves.
07 - Insert a green onion stem into each filled pepper half, then tuck a cucumber stick and a cherry tomato into the cheese filling for added color and texture.
08 - Arrange the completed veggie cups on a serving platter, garnish with extra chives or microgreens, and serve immediately.
