# 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 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 to ensure cleanliness.
02 - Cut each bell pepper in half lengthwise, keeping the stem intact to resemble tulip petals; carefully remove seeds and membranes.
03 - Trim green onions to approximately 5 inches, and slice the white ends lengthwise halfway up to create a stem effect.
04 - Slice the cucumber into thin sticks about 3 inches long.
05 - Combine cream cheese, sour cream, chopped chives, dill, parsley, garlic powder, salt, and pepper in a bowl; mix until smooth.
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 in a cucumber stick and a cherry tomato for color and texture.
08 - Arrange the assembled cups on a platter, garnish with extra chives or microgreens, and serve immediately.
