Keep the prepared guacamole covered and chilled. Wash the peppers and dipping vegetables under running water and dry them. Use a clean knife and board, separate from raw meat and its utensils. Set the peppers on a platter to check that they stand upright.

Before coring or filling, use a sharp paring knife to carve eyes, a nose and a mouth through one side of each intact raw pepper. Leave connected strips of pepper between the openings so the walls can still support their contents. An adult should do the carving.

Cut around the stem ends and lift out the tops and cores. Scoop out loose seeds and pale ribs with a spoon. Remove any loose cut-out pieces and keep the bottoms intact.

Cut the carrots, cucumber and celery into thin spears, peeling where needed for your own tolerance. Fill the yellow pepper holders loosely with enough sticks to stand above the rims without tipping the peppers.

Divide the measured guacamole among the orange pepper bowls. Arrange them with the yellow vegetable holders on the platter. Let a little dip ooze through a carved mouth if you like. Serve promptly, keeping extra dip and vegetables chilled.