Serves 12
8 ounces cream cheese
1 cup Cheddar cheese, grated
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 1/2 tablespoons milk, as needed to soften
3 green or red bell peppers
In a medium bowl, combine the cream cheese, Cheddar cheese, Worcestershire sauce, salt and milk and mix well. Cut the inner top of peppers out and remove the seeds. Fill each pepper with cream cheese filling. Refrigerate overnight. Cut into wedges and serve.
MARILYN HERSHBERGER, DUE WEST