Home-style Meatloaf Stuffed Poblanos
A hearty meatloaf fills these roasted poblano peppers for a comforting and hearty meal.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
- 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 bread crumbs fresh
- 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 minute rice uncooked
- 1 egg
- 1/2 cup parmesan cheese grated
- 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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Calories: 648kcal | Carbohydrates: 68g | Protein: 31g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 130mg | Sodium: 1073mg | Potassium: 1031mg | Fiber: 5g | Sugar: 41g | Vitamin A: 1429IU | Vitamin C: 139mg | Calcium: 267mg | Iron: 6mg