Tri-Color Pepper Wedges
Recipe: #21742
November 14, 2015
Categories: Cheese, Appetizers, Peppers, Christmas New Years, Gluten-Free, Low Carbohydrate, No Eggs, Cream Cheese, more
"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."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (111.1 g)
- Calories 219.5
- Total Fat - 17.8 g
- Saturated Fat - 9.8 g
- Cholesterol - 53.9 mg
- Sodium - 462.4 mg
- Total Carbohydrate - 4.1 g
- Dietary Fiber - 0.9 g
- Sugars - 2.3 g
- Protein - 11.3 g
- Calcium - 295.3 mg
- Iron - 0.5 mg
- Vitamin C - 38.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a medium bowl or food processor, process cream cheese, ricotta cheese, horseradish, mustard, black pepper and seasoned salt until smooth.
Step 2
Stir in beef, radishes and green onion, set aside.
Step 3
Remove stems of peppers by cutting a 1 inch circle around tops.
Step 4
Remove seeds from stem; reserve stems.
Step 5
Use a spoon to scoop out seeds and membrane from inside peppers.
Step 6
Spoon cheese mixture into peppers, top with reserved stems.
Step 7
Wrap each pepper in plastic wrap.
Step 8
Refrigerate at least 2 hours.
Step 9
To serve, remove and discard stems.
Step 10
Cut each stuffed pepper in half lengthwise, cut each half pepper into 4 wedges.
Step 11
Arrange on a tray, garnish each pepper with olive slices and pimento strips.
Tips
No special items needed.
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