shredded salsa chicken or ground beef for extra protein(optional)
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Instructions
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.
Allow potato to cool and then peel.
Cut the bell pepper in half from stem to the bottom. Remove the stem by cutting around it. Rinse out all of the seeds.
Place the pepper halves on a baking dish, cut side up, and place baking dish in the oven. Cook for 10 mins.
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.
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.
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Comments & Ratings:
2 Responses
I tried these yesterday. I only had the medium green chiles, but it was still too hot for my husband and I. I found I had to cook them longer for the peppers to be cooked through. If I make them again, I will use a mild green chiles.
2 Responses
I tried these yesterday. I only had the medium green chiles, but it was still too hot for my husband and I. I found I had to cook them longer for the peppers to be cooked through. If I make them again, I will use a mild green chiles.
Thanks for the tip on the peppers! I hope the mild chiles work better for you!