Sausage Popper-Stuffed Peppers recipe
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- 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 caloriescarbohydrate: 7.5 gcholesterol: 125.6 mgfat: 42.9 gfiber: 3.1 gprotein: 22 gsaturatedFat: 20.7 gservingSize: -sodium: 1122.9 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Sausage Popper-Stuffed Peppers
Directions
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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.