Title: Roasted pepper-stuffed mushrooms
 Categories: Appetizers, Vegetables
      Yield: 24 Appetizers
 
      1 lg Sweet red pepper
    1/4 lb Cream cheese
      1 ts Approx. sour cream or plain
           -yogurt
     24    Mushrooms, stems removed
 
  Halve and seed red pepper.  Remove strip and cut into tiny diamonds
  for garnish; set aside.
  
  Broil remaining pepper until skin is completely charred. Place in
  plastic or paper bag and seal; let stand for 10 minutes. Peel charred
  skin from pepper. Puree pepper in blender or chop finely by hand. Set
  aside and let cool.
  
  In bowl, cream cheese until soft and fluffy.  Add roasted pepper
  puree and enough sour cream to make texture that can be spooned or
  piped into mushrooms. Garnish with red pepper diamonds. Makes 24
  appetizers. Typed in MMFormat by cjhartlin@msn.com Source: Canadian
  Living Entertaining Cookbook.