16 oz Cream cheese, softened
2 tb Chopped bell pepper
2 tb Finely chopped bell pepper
2 tb Finely chopped onion
1/4 c  Crushed pineapple, drained
2 ts Seasoned salt
1 1/2 c  Chopped pecans

Beat cream cheese with a fork until smooth. Add other ingredients,
saving 3/4 cup pecans for later use. Form into a ball and refrigerate
until firm. Roll in reserved pecans until well covered. Serve at room
temperature with crackers.