Preparation:
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 temperatu |
