Ingredients:

1 medium sweet potato

1  can (15oz) black beans, drained and rinsed

1 small can (4oz) green chiles, drained

2 green onion, thinly sliced

1 tsp ground cumin

1 tsp chili powder

salt and pepper to taste

1 bell pepper - any color

option: add shredded salsa chicken or ground beef for extra protein

Directions:

  1. Preheat the oven to 400 degrees. Bake the sweet potato in the oven for 40 minutes or until a knife is easily inserted into the center of the potato.
  2. Allow potato to cool and then peel.
  3. Cut the bell pepper in half from stem to the bottom. Remove the stem by cutting around it. Rinse out all of the seeds.
  4. Place the pepper halves on a baking dish, cut side up, and place baking dish in the oven. Cook for 10 mins.
  5. Put the peeled sweet potato, cumin, chili powder, and salt and pepper in bowl and mash well. Add beans, green chilis, and green onion. Fill the peppers with the sweet potato mixture and place back in the baking dish. Turn down oven to 350 degrees and bake for 20 minutes or until heated through.
  6. Once prepared, the filled pepper can be stored in the refrigerator for up to 5 days. Make sure to store in an airtight container. Heat in microwave before serving.

Serving Size: 2

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