Ingredients
5
5 servings
- •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
- •0.5 (8 ounce) package shredded pepper Jack cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake in the preheated oven until peppers are softened and filling is bubbly, about 20 minutes.
Nutritional Facts
Per 5 servings
- Calories: 501
- Carbohydrate: 8g
- Fat: 43g
- Fiber: 3g
- Protein: 22g
- Sugar: 2g
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