Directions

1. Using a Vegetable Peeler, peel decorative strips from the cucumbers. Cut cucumbers into 1/2-inch slices. Chop two of the slices and set aside. From the remaining slices, use a spoon to remove some of the seeds from the center (creating a well). Keeping a thin layer on the bottom.
2. Using a Paring Knife, roughly chop the cherry tomatoes and drain them on a paper towel. Set aside.
3. In a large bowl, mix the Neufchatel cheese, yellow pepper, celery, carrot, seasonings and chopped cucumber.
4. Fill the cucumbers with the cheese mixture, using a small spoon or piping bag. Garnish each with chopped tomatoes. Refrigerate for at least one hour before serving.