Directions:
- In a medium bowl or food processor, process cream cheese, ricotta cheese, horseradish, mustard, black pepper and seasoned salt until smooth.
- Stir in beef, radishes and green onion, set aside.
- Remove stems of peppers by cutting a 1 inch circle around tops.
- Remove seeds from stem; reserve stems.
- Use a spoon to scoop out seeds and membrane from inside peppers.
- Spoon cheese mixture into peppers, top with reserved stems.
- Wrap each pepper in plastic wrap.
- Refrigerate at least 2 hours.
- To serve, remove and discard stems.
- Cut each stuffed pepper in half lengthwise, cut each half pepper into 4 wedges.
- Arrange on a tray, garnish each pepper with olive slices and pimento strips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.3 Kcal (374 kJ) | ||
| Calories from fat | 52.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.85g | 9% | |
|---|---|---|---|
| Cholesterol | 21.51mg | 7% | |
| Sodium | 228.12mg | 10% | |
| Potassium | 163.5mg | 3% | |
| Total Carbs | 4.53g | 2% | |
| Sugars | 1.17g | 5% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 4.7g | 9% | |
| Vitamin C | 74.3mg | 124% | |
| Iron | 0.1mg | 1% | |
| Calcium | 69.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 96.4 Kcal (404 kJ) | ||
| Calories from fat | 56.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.32g | 9% | |
|---|---|---|---|
| Cholesterol | 23.22mg | 7% | |
| Sodium | 246.26mg | 10% | |
| Potassium | 176.5mg | 3% | |
| Total Carbs | 4.89g | 2% | |
| Sugars | 1.26g | 5% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 5.08g | 9% | |
| Vitamin C | 80.2mg | 124% | |
| Iron | 0.1mg | 1% | |
| Calcium | 75.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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