About
Turkey is leaner in the unhealthy fats you don’t want on a keto diet and it’s loaded up with classic meatloaf spices (and just enough cheese)! Then it’s stuffed into slightly spicy poblano peppers before baked to the perfect texture: meaty and tender on the inside; al dente and roasted on the outside.
Ingredients
- 8 ounce ground turkey
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- 1 teaspoon oregano, dried
- ⅛ teaspoon nutmeg ground
- 2 teaspoon marinara or spaghetti sauce commercially prepared
- 2 tablespoon, shredded mozzarella cheese
- 8 ounce poblano peppers, raw
Instructions
- Preheat an oven to 375 degrees. In a mixing bowl, mix together all the ingredients except the poblano peppers to make the meatloaf.
- Prepare 2 poblano peppers by slicing away the tops and removing the seeds.
- Use a spoon to stuff each poblano with the turkey meatloaf filling. Make sure to press the meat into the base of the peppers, but don’t pack it too densely. Set the stuffed peppers in a glass baking dish.
- Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for 10 more minutes. Serve after cooling for a couple minutes.
Nutrition Facts
- Servings: 2
- Calories: 334.1kcal/1343.7kJ (per serving)
- Fat: 21.7g (per serving)
- Carbs: 3.3g (per serving)
- Protein: 30.2g (per serving)
