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Sausage Popper-Stuffed Peppers

Rated as 5 out of 5 Stars

"This is a quick and easy stuffed poblano pepper meal or appetizer that's full of flavor."
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35 m servings 501
Original recipe yields 5 servings (5 stuffed peppers)


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  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.


  • Cook's Notes:
  • You can also use Anaheim or bell peppers in this dish instead of poblanos.
  • You can use any ground meat that you'd like. We've used venison, beef, or pork sausage.

Nutrition Facts

Per Serving: 501 calories; 42.9 7.5 22 126 1123 Full nutrition

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I used Anaheim peppers, cut to bite size pieces and topped with Mexican blend cheese. We loved them and so much easier than bacon wrapped stuffed jalapeños.