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      title: pepper wedges
 categories: appetizer
   servings: 12
 
       8 oz cream cheese
       8 oz ricotta cheese
       2 t  prepared horseradish
       1 t  prepared mustard
     1/4 t  pepper
     1/2 t  jane’s salt
       2 oz smoked chipped cured beef
       2 t  radish
       2 t  scallions
       1    green bell pepper
       1    red bell pepper
       1    yellow bell pepper
       2 t  sliced black olives
       2 t  diced pimiento
 
 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 
 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
 
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