Michigan Stuffed Lettuce

1 head of iceberg lettuce
3 ounces of cream cheese, at room temperature
1 ounce of your favorite blue cheese, crumbled small
2 tablespoons of chopped tomato
1 tablespoon of chopped green bell pepper
1 tablespoon of chopped carrot
1 tablespoon of chopped red onion
Salt to taste
Freshly ground black pepper to taste

Remove the core from the head of lettuce. Experience will teach you how much to remove so all the filling will fit. Make the opening hole not too large. Save the removed lettuce for another recipe, or feed to any pets who fancy greens.

Mix all the other ingredients.

Fill the lettuce with the cream cheese mixture. Press the filling firmly into the lettuce head.

Wrap the stuffed lettuce in a lightly damp cloth. Then wrap tightly in foil or plastic wrap.

Refrigerate for several hours.

Unwrap and cut into wedges to serve.