This is a quick and easy stuffed poblano pepper meal or appetizer that's full of flavor.

Annie
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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.

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

501 calories; 42.9 g total fat; 126 mg cholesterol; 1123 mg sodium. 7.5 g carbohydrates; 22 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
08/11/2019
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. Read More
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/11/2019
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. Read More
Rating: 5 stars
08/11/2019
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. Read More