Stuffed Green Pepper Salad - cooking recipe

Ingredients

2 green peppers
10 oz. pimiento cream spread
lettuce or chicory
1 pkg. (3 oz.) cream cheese
pimiento
mayonnaise

Preparation

Select 2 well shaped green peppers.
Cut stem end off.
Remove all seeds and stuff with pimiento cream spread.
Chill for 3 or 4 hours (better overnight).
Slice in 1/4 inch slices with sharp knife and place 3 slices on each of 6 individual beds of lettuce or chicory.
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.
Serve with mayonnaise.
Serves 6.