I got the inspiration for this from Pioneer Womans bacon wrapped jalapeno poppers.

For 2, I used:

2 good size Pasilla peppers - slit along the side, seeds and ribs removed and crown/stem.

approx. 1 lb. plain ground pork seasoned with:
1/4 tsp salt (I cook low sodium, up to your taste)
1/8 tsp. cayenne pepper
1 teaspoon sage
1 teaspoon fennel seed
to your taste of fresh ground black pepper
fresh grated nutmeg - maybe 1/4 tsp.

Sautee until cooked in extra virgin olive oil, drain.

Mix sausge with softened cream cheese.

Stuff peppers with the mix, wrap thin slice of bacon around, place in casserole dish, cover, bake at least 30 minutes at 350 - longer if bacon not yet cooked.

We each had one - and they were outstanding. Enjoy!

ps I did have extra sausage/cream cheese mix left - will use to stuff celery for a snack later today

This sounds delightful. Just printed it out and will try if if I can find these peppers.

Thank you..I plan to also try this with poblano and Italian green peppers.

I have poblanos readily available and one BIG onbe in the fridge. I may try that instead if I can't find pasillos.

Brunch But you can have them, with salad as lunch or whenever you wish