Sausage Popper-Stuffed Peppers
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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
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.
Nutrition Facts
serving: 5 stuffed peppers
calories: 501.3 kcal
carbohydrates: 7.5 g
protein: 22 g
saturated fat: 20.7 g
cholesterol: 125.6 mg
sodium: 1122.9 mg
fiber: 3.1 g
sugar: 1.7 g
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