Tri-Color Pepper Wedges
Created by TeresaS on November 14, 2015
- Servings: 8
- Prep Time: 20m
- Cook Time: 2h
- Recipe #21742
Ingredients
- 1 package (8 ounce) cream cheese
- 8 ounces ricotta cheese
- 2 teaspoons horseradish (prepared)
- 1 teaspoon prepared mustard
- 1/4 teaspoon black pepper
- 1/2 teaspoon seasoning salt
- 1 package (2 1/2 ounce) dried beef (finely chopped, thinly sliced)
- 2 ounces radish (2 radishes, minced)
- 1 tablespoon minced green onion
- 1 medium green bell pepper
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- Sliced olives (ripe)
- Pimento strips
How to Make
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Step 1: In a medium bowl or food processor, process cream cheese, ricotta cheese, horseradish, mustard, black pepper and seasoned salt until smooth.
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Step 2: Stir in beef, radishes and green onion, set aside.
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Step 3: Remove stems of peppers by cutting a 1 inch circle around tops.
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Step 4: Remove seeds from stem; reserve stems.
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Step 5: Use a spoon to scoop out seeds and membrane from inside peppers.
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Step 6: Spoon cheese mixture into peppers, top with reserved stems.
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Step 7: Wrap each pepper in plastic wrap.
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Step 8: Refrigerate at least 2 hours.
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Step 9: To serve, remove and discard stems.
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Step 10: Cut each stuffed pepper in half lengthwise, cut each half pepper into 4 wedges.
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Step 11: Arrange on a tray, garnish each pepper with olive slices and pimento strips.
Nutritional Facts
- 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