Cut tops off peppers and remove seeds. In a mixing bowl, combine cream cheese (let sit at room temperature 10 minutes to soften), chopped nuts, garlic salt and chopped red and green peppers. Blend well until the red and green are spread evenly in the mixture. Add Tabasco if desired. Blend again. Make toothpick holes (2 or 3) in the bottom of the cleaned out peppers to allow air to escape when stuffing. Stuff peppers with cream cheese mixture to fill any space in the pepper. Refrigerate peppers (1 hour or 30 minutes and 10 minutes in the freezer) until cheese is hard. Place peppers on a cutting board and slice thinly with a warm knife (run the knife under hot water). Place the sliced rings on a platter alternating red and green and cover and refrigerate till serving.
