Best Meat Loaf Stuffed Poblano Peppers With Bacon Recipes

MEAT LOAF-STUFFED PEPPERS

Meat Loaf-Stuffed Peppers image

With my husband-who won't eat the same thing twice-I've had to learn to be creative with leftovers (around here, we call it "recycled food"). I put this recipe together to use up leftover meat loaf. When it's dressed up with homegrown peppers, he doesn't know he really is getting yesterday's main course! Actually, leftovers are both coming and going in this recipe-if I have any peppers left over, I use them to make my spaghetti sauce. Although we live close to Houston, there's a pasture near our house and we can hear the cows that graze there. We have two sons, 4 and 2.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

6 large green peppers
2 cups cubed leftover meat loaf
3-1/3 to 4 cups spaghetti sauce or 3 cups leftover spaghetti sauce, divided
1 to 1-1/2 cups leftover cooked rice
1/4 cup chopped onion
1/4 cup chopped green pepper
3/4 cup shredded cheddar cheese

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.

Nutrition Facts :

POBLANO STUFFED MEATLOAF

Poblano Stuffed Meatloaf image

This isn't your Grandma's meatloaf! With chipotle sauce adding spice and poblano pepper and cheese tucked inside, this meatloaf wakes up the dinner table.

Provided by Kelly

Categories Meat

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs ground beef
2 large poblano peppers, roasted, peeled, seeded, cut into 1/2-inch thick strips
1 cup onion, finely chopped
1 cup soft breadcrumbs
1 large egg
1 large chipotle chile in adobo, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup monterey jack cheese, shredded (or Mexican cheese blend)
3 tablespoons adobo sauce

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.

Nutrition Facts : Calories 341.9, Fat 21.5, SaturatedFat 8.8, Cholesterol 120.7, Sodium 579.4, Carbohydrate 10.2, Fiber 2.1, Sugar 1.6, Protein 26.1

MEAT LOAF STUFFED POBLANO PEPPERS WITH BACON

MEAT LOAF STUFFED POBLANO PEPPERS WITH BACON image

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...

Provided by Rose Mary Mogan

Categories Casseroles

Time 1h55m

Number Of Ingredients 19

Ingredients

2 1/2 lb ground beef chuck
1 large red bell pepper, chopped
1 large vidalia onion, chopped
3 medium 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(s) petite diced tomatoes, well drained
3 large 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(s) ragu traditional spaghetti sauce 24 oz, or sauce of your choice
6 large poblano peppers, cut in half
3/4 c no sugar added catsup or bbq sauce i used my homemade version

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.