12-18 long yellow peppers (Hungarian)
1 tsp. dry mustard
1 pkg. Stouffers Spinach Souffle
Lemon pepper seasoning
Parmesan cheese, fresh grated
Romano cheese, fresh grated (optional)

Slice all the peppers long-ways. Take out all the seeds. Mix dry mustard into spinach souffle. Fill all the peppers. Sprinkle a little lemon pepper on them. Then sprinkle Parmesan cheese on top. To give a little more "bite" add a little Romano cheese.

"Pam" a cookie sheet first and then bake peppers for about 20-25 minutes at 250 degrees or until a little brown on top. Always a "hit" and not overly filling.