3 medium green peppers
1/2 pound cream cheese
1/4 pound pecan meats
1 medium sour pickle
1/2 cup salad dressing or vinaigrette
3 hard cooked eggs

Wash peppers, cut off tops and remove seeds. Beat the cream cheese with a fork until smooth.

In a food processor, combine nut meats, pickle and eggs. Pulse to process coarsely. Add cheese and process for 1 second. Add enough salad dressing to make a thick, smooth paste (about 1/2 cup). Pack peppers with this mixture. Refrigerate overnight.

Slice thinly crosswise and place several slices on each serving of lettuce.