| 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 |
ts |
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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