Stuffed Bell Pepper Appy

Directions

1. 1
   Wash peppers, remove core, cut a slice from the top of ea pepper just lrg enough to remove the rounded edges, remove any membranes & set aside.
2. 2
   Take the tops sliced from ea pepper, cut them into a fine dice & set aside.
3. 3
   Blend cheeses w/butter till well-mixed & smooth.
4. 4
   Gently fold in the finely diced red & green bell pepper.
5. 5
   Fill ea pepper w/the mixture, compressing it as you do & then level the top surface of ea pepper.
6. 6
   Cover w/plastic wrap & chill for several hours.
7. 7
   *To Serve* ~ Cut ea pepper in 9 slices, reward yourself w/the bottom slice & put the 16 remaining slices atop the bread squares cut to approximate the size of the sliced peppers.
8. 8
   Sprinkle w/parsley as desired & serve on a platter garnished w/a sml bowl of pimento stuffed green olives & grape clusters.
9. 9
   *Note* ~ My pic is a departure from the *To Serve* suggestion, mainly because DH bought only green peppers which were lrg & not well-sized for the rye bread he bought instead of pumpernickel.