Stuffed Bell Pepper Appy

1. 1

   Wash peppers, remove core, cut a slice from the top of ea pepper just lrg enough to remove the rounded edges, remove any membranes & set aside.

2. 2

   Take the tops sliced from ea pepper, cut them into a fine dice & set aside.

3. 3

   Blend cheeses w/butter till well-mixed & smooth.

4. 4

   Gently fold in the finely diced red & green bell pepper.

5. 5

   Fill ea pepper w/the mixture, compressing it as you do & then level the top surface of ea pepper.

6. 6

   Cover w/plastic wrap & chill for several hours.

7. 7

   *To Serve* ~ Cut ea pepper in 9 slices, reward yourself w/the bottom slice & put the 16 remaining slices atop the bread squares cut to approximate the size of the sliced peppers.

8. 8

   Sprinkle w/parsley as desired & serve on a platter garnished w/a sml bowl of pimento stuffed green olives & grape clusters.

9. 9

   *Note* ~ My pic is a departure from the *To Serve* suggestion, mainly because DH bought only green peppers which were lrg & not well-sized for the rye bread he bought instead of pumpernickel.

* Per serving · 4 servings · Values may vary.

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