Shelly's Recipe

STUFFED PEPPERS WITH CREAM CHEESE FILLING

Category: Cold

2 sweet red bell peppers
2 medium green bell peppers
2 Hungarian hot peppers;
1 (8 oz) pkg cream cheese, softened
1/3 cup finely chopped pecans or walnuts
1/4 tsp garlic salt
1/4 cup finely chopped red and green peppers
1/4 tsp hot pepper sauce

Cut tops off peppers and remove seeds. In a mixing bowl, combine cream cheese, chopped nuts, garlic salt and chopped red and green peppers. Blend well until the red and green are spread evenly in the mixture. Add hot sauce 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 at least 2 hours or 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.