Some like it hot, and I’m part of that party. Especially when the spiciness is added by a delicious English mustard like Colman’s Mustard, which can really bring the fire. Available as an unltra-fine dry mustard flour, or prepared in a glass jar or squeezable bottle, it can add kick to everything from sandwiches and sausages to frittatas and meatloaves.
If you like it hot, Colman’s Mustard needs to be in your pantry.
There are so many dishes I make on a regular basis that honestly could use a little variety, and when adding something as simple as Colman’s Mustard powder or prepared mustard can turn it into a totally different creation, with a totally different flavor, it makes it easy to see that this is a very versatile tool in your cooking artillery. At least once a week it should come out to dust the ingredients of a baked mac and cheese, a homemade vinaigrette, or a cheesy dip.
Mustard has a lot of health benefits, and Colman’s Mustard powder is low in calories, fat-free, cholesterol-free, and gluten-free. Colman’s secret is in blending high-quality brown mustard seeds with white mustard seeds, resulting in a mustard with a unique kick that’s both versatile and fiery. Colman’s is one of only three mustard mills in the world to blend both white and brown mustard seeds, which is probably why about 45 jars are sold every minute of every day worldwide!
We just made hamburger stuffed peppers, and of course the best hamburgers have mustard on them, so our burger stuffed peppers had to have mustard too. It’s a healthier, lower-carb way to enjoy the yummy taste of burgers ♥︎
Hamburger Stuffed Peppers Recipe
1 pound lean ground beef
1 medium onion, chopped
1 cup mushrooms, rinsed and chopped
1 tbs Colman’s Mustard
salt and pepper to taste
1 cup tomato sauce
1/2 cup cheddar cheese, shredded (optional, to make cheesebuerger stuffed peppers!)
4 bell peppers (I love red best, they are the sweetest, but any will do- a rainbow is pretty ♥︎)
1. Preheat oven to 350 degrees.
2. Put a pot of salted water to boil. Cut off the top of 4 bell peppers and clean out seeds and insides, and boil for 5 minutes, then set aside.
3. In a large nonstick pan, brown ground beef, and add in onions and mushrooms and cook together for about 5-7 minutes.
4. Season beef with mustard, salt and pepper, then stir in tomato sauce and cook together for additional 3 minutes.
5. Stuff each bell pepper with ground beef mixture to top. Place peppers in a baking dish, cover, and bake for 35 minutes. Top each stuffed pepper with shredded cheese if you’d like cheeseburger stuffed peppers, and bake for another 5 minutes.
Serve and enjoy!