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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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