Creamy Stuffed Peppers


1 pound cooked VINTAGE MEADOWS seasoned sausage
1 small onion, finely chopped
1 (8oz) package of fresh mushrooms, chopped
4 oz. cream cheese, cubed
½ c. sour cream
4 large bell peppers, seeds removed, cut in half lengthwise
½ c. shredded cheddar cheese (or more)


Preheat oven to 400° Fahrenheit. Brown sausage in heavy duty (cast iron) frying pan.  Add onions and mushrooms until soft.   Add cream cheese and sour cream. Mix with a large spoon until melted and creamy. 
Place halved bell peppers in a lightly greased 8x8 baking pan.  Fill peppers with creamy sausage mixture and cover with aluminum foil.  Bake until peppers begin to soften - about 30 minutes.  Remove foil and top peppers with cheese.  Return to oven and bake until cheese is melted.  Oooo-la-lah!