Pepper Wedges

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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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