Meatloaf Stuffed Poblanos

Name: Meatloaf Stuffed Poblanos
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 16 stuffed peppers
Ingredients: 8 poblano peppers; 2 lbs 85/15 ground beef; 1 oz can original Rotel; 1 ½ cups sweet yellon onion; 1 ½ tablespoons fresh garlic; ¼ cup fresh cilantro; 1 tablespoons ground cumin; 2 teaspoons chili powder; 1 teaspoon chipotle chili powder; 1 teaspoon ground coriander; 1 teaspoon dried oregano; ½ teaspoon kosher salt; ½ teaspoon black pepper; ⅔ cup crushed corn chips; 1 large egg; 2-3 dashes chipotle tabasco sauce; 2 cups Monterey jack cheese; 2 cups pepper jack cheese; 2 cups salsa; ½ cup queso fresco

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
16 stuffed peppers
Calories
300 kcal
Course
Main Course, Dinner
Cuisine
South American, American, Mexican, International

Meatloaf Stuffed Poblanos

Tyler Rodriguez

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If you love meatloaf and love stuffed peppers, then why not marry the two and make Meatloaf Stuffed Poblanos! With a spiced up meat mixture topped with salsa and three different cheeses, these stuffed poblano peppers pack a lot of flavor in a deliciously gluten-free shell.

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Ingredients

Servings

8 poblano peppers halved and seeded
2 lbs 85/15 ground beef
1 oz can original Rotel thoroughly drained
1 ½ cups sweet yellon onion finely diced
1 ½ tablespoons fresh garlic minced
¼ cup fresh cilantro minced
1 tablespoons ground cumin
2 teaspoons chili powder
1 teaspoon chipotle chili powder
1 teaspoon ground coriander
1 teaspoon dried oregano
½ teaspoon kosher salt
½ teaspoon black pepper
⅔ cup crushed corn chips
1 large egg
2-3 dashes chipotle tabasco sauce
2 cups Monterey jack cheese shredded, divided
2 cups pepper jack cheese shredded, divided
2 cups salsa
½ cup queso fresco crumbled

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Instructions

Preheat oven to 350 degrees and line two baking sheets with aluminum foil. Place 8 poblano halves on each baking sheet, cut side facing up and bake on two center racks for 10-12 minutes, rotating baking sheets halfway through. Remove from oven and let cool briefly.
In a large bowl, add the ground beef through the tabasco sauce, then add half of the monterey jack cheese and half of the pepper jack cheese. Mix by hand until all the ingredients are thoroughly and evenly incorporated. Spoon mixture into each poblano half, pressing the mixture down to fill the whole cavity. Mound excess meatloaf mixture up in the center of each pepper, as the meatloaf will shrink as it cooks. Place both baking sheets on the two center racks and bake for 40 minutes, rotating the baking sheets halfway through.
Remove baking sheets from the oven and spoon 2 tablespoons of salsa onto each meatloaf, then sprinkle with the remaining monterey and pepper jack cheese, then sprinkle with the crumbled queso fresco. Place sheets back into the oven and bake until cheese is melted and bubbly, about 8-10 minutes. Remove from oven and let sit for a couple minutes before serving.

Notes

it's best to grab large poblano peppers that are as filled-out as possible. Let them naturally rest on your cutting surface, then set them upright and slice them straight down the middle so you automatically have one side that sits perfectly. Remove the seeds and ribs, but I recommend leaving the stems so they have a better boat-shape to hold the filling.
the meatloaf is very customizable. If you're worried about heat, omit the Tabasco, or use regular diced tomatoes instead of Rotel. You could also use more Monterey jack cheese instead of pepper jack. I wouldn't mess with the chili powder, however, because you need that flavor.
I added a bit of chipotle chili powder and used chipotle Tabasco to add a touch of smoky flavor. If you don't have either, swap it for regular chili powder and regular Tabasco.
If you don't have any queso fresco on hand, you can use feta in its place, or omit it entirely.
if gluten isn't a concern, you can use panko breadcrumbs instead of crushed corn chips.

Nutrition Information

Show Details

Calories 300kcal (15%) Carbohydrates 11g (4%) Protein 20g (40%) Fat 20g (31%) Saturated Fat 9g (45%) Cholesterol 77mg (26%) Sodium 556mg (23%) Potassium 474mg (14%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 793IU (16%) Vitamin C 51mg (57%) Calcium 283mg (28%) Iron 2mg (11%)

Nutrition Facts

Serving: 16stuffed peppers

Amount Per Serving

Calories 300 kcal

% Daily Value*

Calories	300kcal	15%
Carbohydrates	11g	4%
Protein	20g	40%
Fat	20g	31%
Saturated Fat	9g	45%
Cholesterol	77mg	26%
Sodium	556mg	23%
Potassium	474mg	10%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	793IU	16%
Vitamin C	51mg	57%
Calcium	283mg	28%
Iron	2mg	11%