2 tubes (12oz each) refrigerated buttermilk biscuits OR 3 tubes (7.5oz each) refrigerated buttermilk biscuits
1/2 lb bulk Italian pork sausage, cooked and drained
1 1/2 c (6 oz) shredded cheddar cheese
1/4 c chopped green pepper
2 TB chopped sweet red pepper
1/4 c mayonnaise
2 green onions, chopped
2 tsp lemon juice
1/8 to 1/4 tsp cayenne pepper
Bake biscuits according to package directions. Remove from pans to wire racks to cool completely.
Scoop out the center of each biscuit, leaving a 3/8-inch shell (discard biscuit center or save for another use).
In a small bowl, combine the remaining ingredients. Spoon about 1 tablespoonful into center of each biscuit.
Place on an ungreased baking sheet. Bake at 400 degrees for 8 to 10 minutes or until heated through.
Garnish with parsley sprigs and Parmesan cheese
Serve warm: YIELD: 20 large biscuits or 30 small biscuits for appetizers
**Note: The stuffing mix would also work well for stuffing mushroom caps.