8 ounces cream cheese
8 ounces ricotta cheese
2 teaspoons prepared horseradish
1 teaspoon prepared mustard
1/4 teaspoon pepper
1/2 teaspoon salt
2 ounces smoked chipped cured beef
2 teaspoons radish
2 teaspoons scallions
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
2 teaspoons sliced black olives
2 teaspoons diced pimiento
Servings: 12
1. Combine cream cheese, ricotta, horseradish, mustard, pepper, and Jane's salt in a food processor. Process until smooth. Stir in minced beef, radishes, and scallions. Cover and set aside. Cut around stems of bell peppers. Remove and reserve stem sections. Scoop out seeds and ribs with a spoon. Spoon filling mixture into pepper shells.
2. Gently replace stems cover and chill for 2-24 hours. Remove and discard stems. Gently slice into wedges. Garnish with olive slices and diced pimiento. Serve chilled or at room temperature.
Servings: 12
8 ounces ricotta cheese
2 teaspoons prepared horseradish
1 teaspoon prepared mustard
1/4 teaspoon pepper
1/2 teaspoon salt
2 ounces smoked chipped cured beef
2 teaspoons radish
2 teaspoons scallions
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
2 teaspoons sliced black olives
2 teaspoons diced pimiento
Servings: 12
1. Combine cream cheese, ricotta, horseradish, mustard, pepper, and Jane's salt in a food processor. Process until smooth. Stir in minced beef, radishes, and scallions. Cover and set aside. Cut around stems of bell peppers. Remove and reserve stem sections. Scoop out seeds and ribs with a spoon. Spoon filling mixture into pepper shells.
2. Gently replace stems cover and chill for 2-24 hours. Remove and discard stems. Gently slice into wedges. Garnish with olive slices and diced pimiento. Serve chilled or at room temperature.
Servings: 12
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