3 bell peppers
1 (8 oz.) pkg. cream cheese
1/4 c. chopped dill pickle
2 hard cooked eggs
Salt and pepper
1/4 c. mayonnaise (Miracle Whip)
1/2 c. toasted chopped almonds
Iceberg lettuce
French dressing

Cut slice from end of peppers; remove ribs and seeds. Soften cheese. Add pickle, eggs, salt and pepper and mayonnaise. Add almonds; mix well.

Stuff peppers with mixture. Refrigerate overnight. When ready to serve, cut peppers crosswise into 1/2-inch slices (wider on small peppers). Place slices on lettuce-lined salad plates. Serve with French Dressing.