This is great for Holiday Parties!!
Combine all ingredients except peppers. Set aside.
Carefully remove caps from yellow, green, and red bell pepper, SAVING THE CAPS! Scoop out seeds, clean, and fill with cheese mix. Recap, chill for 2 hours min.
Remove cap, slice each pepper in 8 slices. Serve on chilled plate that is on top of ice bowl.
Note: You can also just make the dip and use it with carrots, celery, or other veggies.
I recently learned that peppers with three bumps on the bottom are tender and good to eat. When they have four bumps, they are firm and better to cook with. Cool, huh?
Source: I think it was a Woman's World, but I am not sure.
By Sandra from Salem, OR
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