Ingredients:

  • 8 oz cream cheese, softened
  • 0.5 lb ground Italian sausage
  • 0.5 cup sharp cheddar cheese, shredded
  • 2 cloves garlic, minced
  • 0.5 tsp smoked paprika
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 6 medium Anaheim peppers, halved lengthwise and seeded
  • 0.5 cup Monterey Jack cheese, shredded
  • 2 tbsp olive oil
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Halve the Anaheim peppers lengthwise and scrape out the seeds and white membranes. Brush the interior and exterior of each pepper with olive oil and place them cut-side up on a parchment-lined baking sheet.
  2. In a skillet over medium-high heat, brown the ground sausage until no longer pink. Stir in the minced garlic and cook for 1 minute until fragrant. Remove from heat and let cool slightly.
  3. In a mixing bowl, fold together the softened cream cheese, browned sausage, shredded cheddar, smoked paprika, salt, and pepper until a cohesive, thick paste forms.
  4. Spoon the mixture generously into each pepper half, smoothing the top with a spatula. Top each pepper with a pinch of Monterey Jack cheese.
  5. Bake for 15–20 minutes, or until the pepper edges are charred and the cheese is bubbling and mahogany-colored. Garnish with fresh parsley before serving.