Ingredients
-
1
-
8
-
2
-
1
-
1/4
-
1/2
-
1
-
2
-
1
-
1
-
1
-
1
-
-
-
Directions
Tri-Color Pepper Wedges, Can’t remember where I got this recipe, but it’s on a 3×5 index card begging for me to make it Cooking time includes refrigerator time , Tagged this recipe while wondering about the dried beef ingredient & then two days before I made it, we had a small dinner party & one of the guests brought us a small bag of beef jerky that he’d made, & that was a wonderful addition to this great recipe of yours! As with weekend cooker, we loved the combo of cheeses & found the presentation so nice that now I want to make these again soon for one of the monthly groups I host! Thanks for this great recipe keeper! [Tagged & made in Please Review My Recipe], These were good I did substitute a green pepper for the yellow pepper Loved the combo of cheeses here, as the 4 of us enjoyed these for a light dinner yesterday Thanks for posting , as I have myself another keeper from Teresa Made for PRMR tag
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Steps
|
1
Done
|
In a Medium Bowl or Food Processor, Process Cream Cheese, Ricotta Cheese, Horseradish, Mustard, Black Pepper and Seasoned Salt Until Smooth. |
|
2
Done
|
Stir in Beef, Radishes and Green Onion, Set Aside. |
|
3
Done
|
Remove Stems of Peppers by Cutting a 1 Inch Circle Around Tops. |
|
4
Done
|
Remove Seeds from Stem; Reserve Stems. |
|
5
Done
|
Use a Spoon to Scoop Out Seeds and Membrane from Inside Peppers. |
|
6
Done
|
Spoon Cheese Mixture Into Peppers, Top With Reserved Stems. |
|
7
Done
|
Wrap Each Pepper in Plastic Wrap. |
|
8
Done
|
Refrigerate at Least 2 Hours. |
|
9
Done
|
to Serve, Remove and Discard Stems. |
|
10
Done
|
Cut Each Stuffed Pepper in Half Lengthwise, Cut Each Half Pepper Into 4 Wedges. |
|
11
Done
|
Arrange on a Tray, Garnish Each Pepper With Olive Slices and Pimento Strips. |
