Stuffed Poblano Peppers - Low Carb!

I just made these tonight and they are so yummy and filling, I couldn't finish my second one, which is unusual for me.

4 Poblano Peppers
3 Chicken Italian Sausages (raw, not the pre-cooked ones)
1/2 cup Almond Meal (I used Trader Joe's)
1/2 cup Monterey Jack Cheese (Or Cheddar)

Optional Toppings:
Sour Cream
Salsa
Avocado slices

Preheat oven to 400

First wash the peppers then cut off the top and remove the seeds.
Next squeeze the chicken sausage from the casings and into a skillet.  Brown the sausage over medium heat until all the pink is gone.  Make sure you break up the chicken into "crumbles" with your spatula as you cook it.

Once the sausage is done pour it into a bowl. Add the almond meal and cheese and stir it up well.

Now stuff the peppers with the sausage mix and bake in the oven for about 10 minutes. Keep an eye on them to make sure they don't burn, if they start to get too dark on the top of the pepper, flip them over.

Now serve them warm with whichever topping you choose!