Sausage Popper-Stuffed Peppers

1. Preheat the oven to 350 degrees F (175 degrees C).

2. 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.

3. 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.

4. Bake in the preheated oven until peppers are softened and filling is bubbly, about 20 minutes.

Cook's Notes:

You can 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, and pork sausage.