Best 7 Meat Loaf Stuffed Poblano Peppers With Bacon Recipes

MEAT LOAF STUFFED POBLANO PEPPERS WITH BACON

Steps:

• 1. Preheat oven to 375 degrees F. These are some of the main ingredients I used.
• 2. Cut the onions, peppers & garlic and process in food processor or by hand to desired size.
• 3. Using a very large bowl, add in the ground beef.
• 4. Next add in the chopped veggies & dry ranch dressing & mix together to blend.
• 5. Now add in both parmesan cheeses, catsup or BBQ sauce & stir to mix together.
• 6. Drain diced tomatoes throughly before adding to meat mixture.
• 7. Measure out the coconut flour and add to meat mixture along with the spices & evaporated milk and mix until mixture holds together. NOTE: COCONUT FLOUR HELPS TO KEEP THE MEAT MIXTURE TOGETHER.
• 8. Wash & prep poblano peppers, cut in half, spray a large casserole dish with non stick cooking spray, and add in the pepper halves. I needed to use 2 dishes.
• 9. Shape Meat mixture to fill each poblano pepper half. Then repeat until all are filled.
• 10. Top each half with a half strip of bacon. I pre cooked mine in the microwave for a couple of minutes to remove some of the fat. Then pour sauce in bottom of dish around peppers. If you are making two dishes as I did, then reserve half of the sauce for the other casserole dish.
• 11. Now cover each dish with a lid or tightly with aluminum foil. Then place in preheated 375 degrees F. oven & bake for 50 minutes.
• 12. Remove lid or cover after 50 minutes, then top each portion with shredded mozzarella cheese. Return to oven for 10 to 15 minutes or until cheese melts.
• 13. Remove from oven allow to sit for a few minutes before serving with some of the added sauce if desired. Nutritional info was calculated using MY FITNESS PAL Serves 14 Average servings, Calories 384, Fat 22 grams, Cholesterol 54Mg, Sodium 748 Mg, Potassium 397Mg, Carbohydrates 15G, Fiber 4 G, Sugars 2, Protein 31, and net carbs 11 g.

EASY STUFFED POBLANOS

Steps:

• Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.

STUFFED POBLANO PEPPERS

Steps:

• Preheat oven to 350 degrees F.
• Slice the poblano peppers in half and remove the seeds and membrane. Rub with 1 tablespoon of the olive oil. Arrange on a baking sheet and roast for 10-12 minutes until softened.
• While the peppers are baking, heat the remaining olive oil in a large skillet and saute the onion and garlic until soft, about 5 minutes.
• Add the ground beef and spices, cooking and breaking up with a spoon until the meat is cooked through and browned.
• Add the cooked rice, beans, corn and half of the cheese. Stir well, then divide evenly between the roasted poblano pepper halves. Sprinkle with the remaining cheese.
• Bake for 10 minutes until heated all the way through and the cheese is melted on top. Sprinkle with chopped cilantro and serve.

MEAT LOAF-STUFFED PEPPERS

Steps:

• Remove tops and seeds from peppers. Immerse in boiling water for 3 minutes; drain. Pour 1 cup of spaghetti sauce into a shallow baking dish; set aside. , In a saucepan, combine meat loaf, rice, onion, chopped green pepper and remaining spaghetti sauce. Cook and stir over medium-high heat for 5-10 minutes or until heated through. Stuff each pepper with meat loaf mixture; place on sauce in baking dish. , Bake, uncovered, at 375° for 15-20 minutes or until heated through. Sprinkle with the cheese and let stand until melted.

POBLANO STUFFED MEATLOAF

Steps:

• Heat oven to 350°F
• Combine ground beef, onion, bread crumbs, egg, chipotle pepper, salt and black pepper in large bowl, mixing lightly but thoroughly.
• Divide beef mixture in half. Shape each half into 8 x 4-inch loaf. Place 1 loaf on rack in broiler pan. Arrange half of the poblano pepper strips lengthwise over loaf, leaving 1/4-inch border around edge. Sprinkle cheese over peppers; top with.
• remaining peppers. Place remaining loaf on top; press edges of loaves together to seal, reshaping loaf if necessary.
• Brush adobo sauce over top and sides of meatloaf.
• Bake in 350°F oven 1 hour and 10 minutes to 1 hour and 20 minutes to medium (160°F) doneness, until beef is not pink in center and juices show no pink color.
• Let stand 10 minutes. Cut into slices.

STUFFED POBLANO PEPPERS

Steps:

• Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
• Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
• Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.

POBLANO-STUFFED BACON -WRAPPED "LAZY" POPPERS

Steps:

• In a large skillet, heat the oil over medium-high. Brown the sausage, breaking it up with a wooden spoon--about 7 minutes. Drain on a paper towel.
• Wash peppers. Cut a slit lengthwise on one side of each pepper, and then carve about a quarter inch of pepper out alongside this slit so your fingers can barely fit inches It's a bit tricky, but gently using the flexibility of the pepper and the narrow opening, I was able to wash out the seeds and membranes without breaking the pepper, while also providing enough room for the filling.
• In a medium bowl, mix the cream cheese, Parmesan, and sour cream until well combined. Stir in the cooled sausage.
• Using a small spoon, stuff the peppers with the cream cheese mixture. Wrap each pepper with bacon and secure with toothpick by inserting pick into both pepper and bacon to hold. If it doesn't come close to wrapping around, just drape it over the top (where filling is), and secure.
• Preheat grill to medium. Brush grates with vegetable oil. Set peppers on grill. Cover and cook until peppers are tender and bacon is crisp--about 30 minutes.
• Enjoy!