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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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Can't remember where I got this recipe, but it's on a 3x5 index card begging for me to make it. Cooking time includes refrigerator time. Ingredients:
1 (8 ounce) package cream cheese |
8 ounces ricotta cheese |
2 teaspoons prepared horseradish |
1 teaspoon prepared mustard |
1/4 teaspoon black pepper |
1/2 teaspoon seasoning salt |
1 (2 1/2 ounce) package dried beef, finely chopped (thinly sliced) |
2 radishes, minced |
1 tablespoon green onion, minced |
1 medium green pepper |
1 medium red pepper |
1 medium yellow pepper |
ripe olives, sliced |
pimento strips |
Directions:
1. In a medium bowl or food processor, process cream cheese, ricotta cheese, horseradish, mustard, black pepper and seasoned salt until smooth.
2. Stir in beef, radishes and green onion, set aside.
3. Remove stems of peppers by cutting a 1 inch circle around tops.
4. Remove seeds from stem; reserve stems.
5. Use a spoon to scoop out seeds and membrane from inside peppers.
6. Spoon cheese mixture into peppers, top with reserved stems.
7. Wrap each pepper in plastic wrap.
8. Refrigerate at least 2 hours.
9. To serve, remove and discard stems.
10. Cut each stuffed pepper in half lengthwise, cut each half pepper into 4 wedges.
11. Arrange on a tray, garnish each pepper with olive slices and pimento strips.
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