Sausage Popper-Stuffed Peppers recipe

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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

Nutrition Info

501.3 calories
carbohydrate: 7.5 g
cholesterol: 125.6 mg
fat: 42.9 g
fiber: 3.1 g
protein: 22 g
saturatedFat: 20.7 g
servingSize: -
sodium: 1122.9 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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.

  4. Bake in the preheated oven until softened and bubbly, about 20 minutes.

Recipe Yield

5 stuffed peppers

Recipe Note

This is a quick and easy stuffed poblano pepper meal or appetizer that's full of flavor.

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