Sausage Popper-Stuffed Peppers
Description
These stuffed poblano peppers with cream cheese, pepper Jack, and pork sausage are filled popper-style for a quick, easy appetizer or main course.
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
•
1/2 (8 ounce) package shredded pepper Jack cheese
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, fennel, sage, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes.
3
Place poblano peppers cut-side up into a baking dish. Spread about 3/4 ounce cream cheese into each pepper. Fill with sausage mixture and sprinkle with pepper Jack cheese.
4
Bake in the preheated oven until peppers are softened and filling is bubbly, about 20 minutes.