Heat oven to 350°F. Spray 1 1/2-quart shallow glass baking dish or 9-inch deep-dish glass pie plate with cooking spray.
Cook Brussels sprouts as directed on box. Pour into medium bowl; set aside.
In large bowl, beat cream cheese until smooth. Beat in sour cream, 1/4 cup of the Parmesan cheese, the milk, mustard and lemon juice until well blended. Stir in bell pepper. Chop Brussels sprouts; stir Brussels sprouts & butter sauce into cream cheese mixture until well mixed. Spread evenly in baking dish. Sprinkle with remaining 2 tablespoons Parmesan cheese.
Bake uncovered 20 to 25 minutes or until thoroughly heated. Serve with chips and raw vegetables.