This pepper is not hot - it looks similar to a green pepper and tastes similar as well - the use in this case is more for looks than taste (use fresh).
Cut off the ends of the zucchini (cucumbers) and score the skin lengthwise with the tines of a fork. Halve the zucchini (cucumbers) crosswise and remove the seedy centers with a paring knife or apple corer. Sprinkle the insides with 1/2 teaspoon salt and place on a rack to drain. Meanwhile, combine the cream cheese, onion, green and or red pepper, paprika, remaining salt and pepper and stuff the zucchini (cucumbers) with the mixture. Wrap each piece in aluminum foil and refrigerate overnight. When ready to serve, slice the stuffed zucchini (cucumbers) and arrange on a bed of lettuce leaves. Garnish with 2 tomato quarters and a little mayonnaise.
Thus: For each guest, serve on a few lettuce leaves: 1/2 stuffed zucchini (cucumber) sliced, 2 tomato quarters, and a dab of mayonnaise.
