Tri-Color Pepper Wedges

Can't remember where I got this recipe, but it's on a 3x5 index card begging for me to make it. Cooking time includes refrigerator time.

• Ready In: 2 hrs 20 mins
• Serves: 8
• Yields: 24 wedges

Ingredients

• 1 (8 ounce) package cream cheese
• 8  ounces ricotta cheese
• 2  teaspoons  prepared horseradish
• 1  teaspoon prepared mustard
• 1⁄4 teaspoon black pepper
• 1⁄2 teaspoon seasoning salt
• 1 (2 1/2ounce) package  dried beef, finely chopped (thinly sliced)
• 2  radishes, minced
• 1  tablespoon green onion, minced
• 1  medium green pepper
• 1  medium  red pepper
• 1  medium  yellow pepper
•  ripe olives, sliced
•  pimento strips

Directions

1. In a medium bowl or food processor, process cream cheese, ricotta cheese, horseradish, mustard, black pepper and seasoned salt until smooth.
2. Stir in beef, radishes and green onion, set aside.
3. Remove stems of peppers by cutting a 1 inch circle around tops.
4. Remove seeds from stem; reserve stems.
5. Use a spoon to scoop out seeds and membrane from inside peppers.
6. Spoon cheese mixture into peppers, top with reserved stems.
7. Wrap each pepper in plastic wrap.
8. Refrigerate at least 2 hours.
9. To serve, remove and discard stems.
10. Cut each stuffed pepper in half lengthwise, cut each half pepper into 4 wedges.
11. Arrange on a tray, garnish each pepper with olive slices and pimento strips.