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10 minutes
25 minutes
35 minutes
- 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
- Preheat the oven to a toasty 350 degrees F (175 degrees C).
- In a large skillet over medium-high heat, sauté sausage with fennel, sage, salt, and pepper until browned and crumbly, about 5-7 minutes.
- Arrange poblano peppers in a baking dish, fill each with 3/4 ounce cream cheese, stuff with sausage mixture, and top with pepper Jack cheese before baking.
- Roast until peppers are tender and filling is bubbling, approximately 20 minutes in the preheated oven.
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