I was surprised this actually worked and was as amazing as it looks. I really liked it and will definitely make again.
This was found on r/ketorecipes by u/rakinoakland
Time: 60 minutes
Effort Level: Medium. Multiple cook steps and you gotta like turn them over and drain off bacon juice.
Amount: 4 peppers
You need this:
- 8 small skewers. Toothpicks may work depending on how big your peppers are, but you will need something. Even a big skewer and do two on it.
- 4 poblano peppers
- 4 oz cream cheese
- Mozzarella – I bet you can use whatever kind/shape you want. I ended up using fresh mozzarella balls and breaking them up.
- 1 lb ground beef or steak strips or w/e meat you want to stuff it with.
- 8 strips of bacon
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp cumin
- 1/2 tsp oregano
- Broil the poblanos in the oven for about 2 min and then flip over and broil another 2 min. Set aside on a cutting board with a kitchen towel covering it.
- Preheat oven to 425F
- Heat a large skillet over medium-high heat. Add the ground beef along with spices, and fully cook through. Drain excess fat from the meat.
- You can now choose to peal the skin off the poblanos, but if you can’t get it or don’t want to put forth the effort it will be ok. They’re soft and that’s what really matters.
- Cut a slit down one edge of each poblano. DO NOT CUT THROUGH! You need a pocket silly.
- Spoon out the seeds
- Stuff it with some cream cheese, mozzarella, and lots of meat.
- Wrap the bacon slices around the poblano to hold it closed and skewer through to hold it all in place. Be sure to skewer both the top piece of bacon and to place a second skewer on the bottom piece.
- Line a sheet pan with aluminum foil, spray with cooking spray, and place your stuffed peppers on it.
- Bake at 425 for 30-40 minutes until bacon is crisp, flipping the peppers and draining (if needed the excess bacon fat) every 10 minutes. The flipping and draining just ensure crispness all around on the bacon. If you like soggy cooked bacon, by all means don’t flip or drain.