Mini Peppers Filled with Spicy Sausage and Herb Cheese

1. 1

   Crumble the sausage into a nonstick skillet over medium heat; cook and stir for 2 to 3 minutes.

2. 2

   Add the mushrooms, red pepper flakes, and green onions, keeping about 3 tablespoons of the green onion tops aside. Stir until the sausage is browned, 3 to 4 more minutes, then drain any excess fat.

3. 3

   Take the skillet off the heat and stir in the Boursin until it melts and combines well with the other ingredients.

4. 4

   Fill each pepper half with about 1 1/2 tablespoons of the sausage mixture; arrange the filled peppers on a baking sheet.

5. 5

   Preheat the oven's broiler.

6. 6

   Broil until the filling is lightly browned, about 3 minutes. Transfer to a serving tray and sprinkle with the reserved green onion tops. Garnish with sprigs of fresh parsley or fresh basil. Serve warm or at room temperature.

• Calories 75.03 kcal Low Source
• Protein 4.21 g Low Source
• Carbs 5.43 g Moderate
• Total Fat 4.63 g Moderate
• Saturated Fat 1.98 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 14.39 mg Low Source
• Sodium 111.94 mg Low Source
• Fiber 1.1 g Low Source
• Sugar 0.1 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 17.55 mg Low Source
• Iron 0.8 mg Low Source
• Potassium 47.27 mg Low Source
• Vitamin A 41.73 mcg_rae Low Source
• Vitamin C 110.91 mg Good Source
• Vitamin D 0.46 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Onions 🧅