Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
5
Yield:
5 stuffed peppers
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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; protein 22g; carbohydrates 7.5g; fat 42.9g; cholesterol 125.6mg; sodium 1122.9mg. Full Nutrition
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Reviews (1)

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