These sausage stuffed mini peppers rely on garlic and fine herbs flavor Boursin cheese and hot Italian sausage. The colorful mini peppers stay nice and crunchy.
Ingredients
- 0.5 pounds hot Italian sausage
- 0.67 cups mushrooms
- 1 pinch red pepper flakes
- 3 greens onions
- 1 5.3-ounce) package herb flavored Gournay cheese (Such as Boursin
- 9 minis bell peppers
- fresh parsley sprigs or fresh basil for garnish
Instructions
-
1
Crumble sausage into a nonstick skillet over medium heat; cook and stir for 2 to 3 minutes.
-
2
Add mushrooms, red pepper flakes, and green onions, reserving about 3 tablespoons of green onion tops. Stir until sausage is browned, 3 to 4 more minutes. Drain any excess fat.
-
3
Remove skillet from heat and stir in Boursin until melted and well blended with the other ingredients.
-
4
Fill each pepper half with about 1 1/2 tablespoons sausage mixture; place filled peppers on a baking sheet.
-
5
Preheat the oven's broiler.
-
6
Broil until filling is lightly browned, about 3 minutes. Place on a serving tray and sprinkle with reserved green onion tops. Garnish with sprigs of fresh parsley or fresh basil. Serve warm or at room temperature.
Nutrition Facts
Per serving
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