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STOPLIGHT SAUSAGE STUFFED PEPPERS
6 large bell peppers (green, red and yellow)
1 1/2 lbs. hot or sweet bulk Italian sausage
8 oz. baby portabella mushrooms, chopped
5 tbsp. FRENCH'S® Spicy Brown Mustard
1 large egg, beaten
5 slices firm textured white sandwich bread, cut into 1/2-inch cubes
3 cups shredded mozzarella cheese
1/3 cup chopped fresh basil leaves
HEAT oven to 350°F. Cut tops off peppers, reserving one top of each color. Discard stems and chop 3 of the tops. Add peppers to large pot of boiling water; simmer 5 min. until just tender. Drain peppers, cut side down, on paper towels.
COOK sausage, mushrooms and chopped portion of peppers in large nonstick skillet until sausage is browned, stirring to separate meat. Drain. Stir in 2 tbsp. mustard, egg, bread cubes, 2 cups cheese and basil; mix well.
BRUSH the insides of peppers with remaining 3 tbsp. mustard. Spoon sausage mixture into peppers, dividing evenly. Place peppers into 2-qt. baking dish. Sprinkle tops of peppers with remaining cheese. Bake 30 min. until peppers are hot and cheese melts.