Description
This is a quick and easy stuffed poblano pepper meal or appetizer that’s full of flavor.
Ingredients
- 1 pound bulk pork sausage
- 1 teaspoon ground fennel seeds, or more to taste
- 1 teaspoon dried sage, or more to taste
- salt and ground black pepper to taste
- 5 poblano peppers, halved
- 1 (8 ounce) package cream cheese
- ½ (8 ounce) package shredded pepper Jack cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir sausage with fennel
- sage
- salt
- and pepper in the hot skillet until browned and crumbly
- 5 to 7 minutes.
- Place peppers into a baking dish. Spread 1/2 to 1 ounce cream cheese into each pepper. Add sausage mixture to each pepper and sprinkle with pepper Jack cheese.
- Bake in the preheated oven until softened and bubbly
- about 20 minutes.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 5