1 (8 oz.) pkg. cream cheese
8 oz. ricotta cheese
2 tsp. prepared horseradish
1 tsp. prepared mustard
1/4 tsp. seasoning salt
1 (2 1/2 oz.) pkg. dried beef
2 radishes, minced
1 tbsp. minced green onion
1 each red, green & yellow peppers

1. In medium bowl or processor, beat cream cheese, ricotta, horseradish, mustard, black pepper and seasoned salt until smooth.

2. Stir in beef (chopped), radishes, green onions.

3. Remove stems and seeds of peppers.

4. Spoon cheese mixture into peppers. Top with stems.

5. Wrap each pepper in plastic.

6. Refrigerate 2 hours to 2 days.

7. Cut each pepper into 8 wedges.