Zesty Stuffed Vegetables - cooking recipe

Ingredients

8 oz. nonfat cream cheese, softened
3 Tbsp. chopped pimento, drained
3 Tbsp. black pitted olives, minced
2 Tbsp. fresh lemon juice
1 tsp. Italian seasoning
1 red bell pepper
1 yellow bell pepper
1 green bell pepper or 1 small cucumber

Preparation

Stir together cream cheese, pimento, olives, lemon juice and seasoning until well blended; set aside. Cut each pepper lengthwise into 6 wedges; remove seeds and membrane.
Cut cucumber into 12 slices, on the diagonal. Spoon the cheese mixture into a decorative bag or a heavy large food storage bag; snip one corner. Pipe the mixture onto the vegetables. Cover and chill until ready to serve.