Roasted poblano peppers are stuffed with a hearty meatloaf in this Home-style Meatloaf Stuffed Poblanos recipe. Topped with a rich tomato sauce and tangy feta cheese, this is comfort food at its best.
Home-style Meatloaf Stuffed Poblanos is a hearty, filling, and spicy meal. As well, they’re easier than they look to make. They look impressive enough to serve guests.
I’m not a fan of green bell peppers and poblanos have so much more flavor in my opinion. But… Hello???? when did poblanos get so hot? I recalled poblanos being a smidgen hotter than bell peppers, but these where ‘wowee, I should have left all the other seasonings out!’ spicy! With that in mind, the stuffing works just as lovely in bell peppers (of any color).
Home-style Meatloaf Stuffed Poblanos although a little spicy, was delicious. Stuffed with a meatloaf filling, they are hearty, full of flavor, easy, and practically a meal on their own. Beef, rice, tomatoes, and spices are the components of the stuffing, all of which you probably have on hand already. I topped the peppers with a sweet and tangy classic ketchup and brown sugar topping which is the best part of meatloaf, don’t you think? A sprinkle of feta and cilantro finished up the recipe.
Home-style Meatloaf Stuffed Poblanos
- This recipe can be baked in the oven at 350 degrees for 40 minutes (see specifics in the recipe below). Additionally, it can be made in an Instant Pot pressure cooker for 20 to 25 minutes.
- You can substitute ground turkey or chicken for the beef in this recipe.
- As well, you can substitute any cheese for the feta. Cheddar or Colby would be fantastic.
- You can use white or brown rice, but it does need to be minute rice or the boil-in-bag variety.
- Finally, bell peppers may be substituted for the poblano peppers.
I do prefer to peel poblanos. You can watch a quick video on how to do that below.
Home-style Meatloaf Stuffed Poblanos
Yield 4 servings
A hearty meatloaf fills these roasted poblano peppers for a comforting and hearty meal.
- 4 large poblano peppers
- 1/4 cup onion, finely chopped
- 2 tablespoons garlic, minced
- 1 pound ground beef
- 1 cup tomato sauce
- 1/2 cup fresh bread crumbs
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1/4 teaspoon dried oregano
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 1/2 cup uncooked minute rice
- 1 egg
- 1/2 cup grated parmesan cheese
- 1/2 cup brown sugar
- 1/2 cup ketchup
- feta cheese and chopped cilantro for garnish, if desired
- Roast and peel the poblanos. See this post for video How To.
- In a large bowl, combine the onion, garlic, ground beef, tomato sauce, cumin, paprika, coriander, oregano, salt, pepper, uncooked minute rice, egg, and parmesan cheese.
- Slit the chiles along one side. Snip out the core and scoop out the seeds.
- Fill the chiles with the meat mixture.
- Cover with foil and bake for 35 to 4o minutes.
- Meanwhile, mix together the brown sugar and ketchup.
- After meat mixture is almost cooked through, spoon the brown sugar/ketchup mixture over the top. Return to oven, uncovered, and cook another 10 minutes.
- Garnish with feta cheese and chopped cilantro.
As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends.
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