Sweet Potato and Black Bean Stuffed Pepper

Ingredients:

1/2 medium sweet potato

1/2  can (15oz) black beans, drained and rinsed

1/2 small can (4oz) green chiles, drained

1 green onion, thinly sliced

1/2 tsp ground cumin

1/2 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. Put sweet potato in oven and cook for 40 minutes or until a knife is easily inserted into the center of the potato. Cut off the tops of the pepper. Rinse out all of the seeds. Put pepper and top in oven and cook for 10 mins.
2. Allow potato to cool and then peel.
3. Put 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 in baking dish. Turn down oven to 350 degrees and bake for 20 minutes or until heated through.
4. Once prepared, this can be made in advance and stored in the refrigerator for up to 5 days. Make sure to store in an airtight container. Heat in microwave before serving.

Serving Size: 1