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.