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meat loaf stuffed poblano peppers with bacon

cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I MADE THIS RECIPE IN AN ATTEMPT TO PLEASE BOTH MY HUSBAND & MYSELF. He wanted stuffed Peppers, & I had a taste for meat Loaf, so to satisfy both our palates I decided to make THIS recipe, it is a spin off from a recipe I already have posted for Individual Meat Loaves Wrapped in Bacon. It made both of us very happy, & because we are cutting back on carbs these days I added Coconut flour as a binder instead of bread crumbs. The recipe came in @ under 400 calories per serving, only 2 grams of sugar, & 11 net carbs, with 4 grams of fiber. We both loved & enjoyed it, & had some left to freeze.

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yield 14 average servings or more depending on portion size
prep time 45 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For meat loaf stuffed poblano peppers with bacon

  • 2 1/2 lb
    ground beef chuck
  • 1 lg
    red bell pepper, chopped
  • 1 lg
    vidalia onion, chopped
  • 3 md
    jalapeno peppers, chopped
  • 6 clove
    garlic, chopped
  • 2 pkg
    dry ranch dressing mix, (i used a aldi's brand)
  • 3/4 c
    coconut flour
  • 1 c
    fancy shredded parmesan cheese
  • 1 c
    grated parmesan cheese
  • 3/4 c
    mozzarella cheese
  • 1 can
    petite diced tomatoes, well drained
  • 3 lg
    eggs , room temperature
  • 3/4 c
    evaporated milk
  • 1 Tbsp
    ground cumin
  • 2 tsp
    coarse ground black pepper
  • 2-4 slice
    thick sliced bacon, cut in half, i only had 2 slices
  • 1 jar
    ragu traditional spaghetti sauce 24 oz, or sauce of your choice
  • 6 lg
    poblano peppers, cut in half
  • 3/4 c
    no sugar added catsup or bbq sauce i used my homemade version

How To Make meat loaf stuffed poblano peppers with bacon

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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