3 peppers, red, green or yellow ▢1 stalk celery ▢1 pound baby carrots ▢1 pound broccoli florets ▢10 ounces cherry tomatoes
Rinse and prep all veggies.
Hollow out a bell pepper. Cut the top off of the pepper.
Use a spoon to scrape the inside of the pepper to remove all the “white” lining as well as the seeds.
Dip. Any vegetable dip or sauces can be used to fill the bell peppers.
Herbs. Sprinkle trays with fresh herbs and spices for decorative purposes.