| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Hungarian |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Sweet red bell peppers |
|
|
medium or large |
| 2 |
|
Green bell peppers, medium |
|
|
or large |
| 2 |
|
Hungarian hot peppers |
|
|
optional |
| 1 |
|
8 ounce pack regular cream |
|
|
cheese |
| 1/3 |
c |
Finely chopped pecans or |
|
|
walnuts |
| 1/4 |
t |
Garlic salt |
| 1/4 |
c |
Finely chopped red pepper |
| 1/4 |
c |
Finely chopped green pepper |
INSTRUCTIONS
Cut tops off peppers and remove seeds. In a mixing bowl, combine cream
cheese (let sit at room temperature 10 minutes to soften), chopped
nuts, garlic salt and chopped red and green peppers. Blend well until
the red and green are spread evenly in the mixture. Add Tabasco if
desired. Blend again. Make toothpick holes (2 or 3) in the bottom of
the cleaned out peppers to allow air to escape when stuffing. Stuff
peppers with cream cheese mixture to fill any space in the pepper.
Refrigerate peppers (1 hour or 30 minutes and 10 minutes in the
freezer) until cheese is hard. Place peppers on a cutting board and
slice thinly with a warm knife (run the knife under hot water). Place
the sliced rings on a platter alternating red and green and cover and
refrigerate till serving. A beautiful Christmas holiday item! Enjoy!
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