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Stuffed Pepper Salad

6 green peppers. 4 Neufchatel cheeses. 1 can pimento. Remove seeds and veins from pepper. Mash and season cheese with salt, pepper and a little cream. Line peppers with pimento and stuff with cheese. Set on ice until chilled. With a sharp knife slice the peppers into rings. Serve two or three rings on lettuce leaf with French dressing.