Stuffed Green Pepper Salad

1. 1

   Select 2 well shaped green peppers.

2. 2

   Cut stem end off.

3. 3

   Remove all seeds and stuff with pimiento cream spread.

4. 4

   Chill for 3 or 4 hours (better overnight).

5. 5

   Slice in 1/4 inch slices with sharp knife and place 3 slices on each of 6 individual beds of lettuce or chicory.

6. 6

   Make a cream cheese flower or rosette in center of salad. Add bit of pimiento to center of flower and bits of green pepper stuck in side for leaves.

7. 7

   Serve with mayonnaise.

8. 8

   Serves 6.

No additional tips available.