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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
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 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.
Step 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.
Step 4
Bake in the preheated oven until softened and bubbly, about 20 minutes.
Cook’s Notes:
You can also use Anaheim or bell peppers in this dish instead of poblanos.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 501 | |
| % Daily Value * | |
| Total Fat43g | 55% |
| Saturated Fat21g | 104% |
| Cholesterol126mg | 42% |
| Sodium1123mg | 49% |
| Total Carbohydrate8g | 3% |
| Dietary Fiber3g | 11% |
| Total Sugars2g | |
| Protein22g | |
| Vitamin C72mg | 359% |
| Calcium197mg | 15% |
| Iron2mg | 10% |
| Potassium505mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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