Mexican Stuffed Peppers with Roasted Sweet Potatoes.

  • ¼ (8 oz) block
    cheddar cheese
  • 1 small bunch
    cilantro
  • 4 cloves
    garlic
  • ½ lb
    lean ground beef
  • ½
    lime
  • 1
    red bell pepper
  • ½ lb
    sweet potato
  • ½ (8 oz) can
    tomato sauce
  • 1
    yellow bell pepper
  •  
    black pepper
  •  
    chili powder
  •  
    crushed red pepper
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    paprika
  •  
    salt
  • 1
    Preheat oven to 425°F.
  • 2
    Wash and dry the fresh produce.
    1 red bell pepper
    1 yellow bell pepper
    ½ lb sweet potato
    1 small bunch cilantro
    ½ lime
  • 3
    Halve lengthwise, and seed the bell peppers. Brush the pepper halves inside and out with olive oil.
    1 tsp extra virgin olive oil
  • 4
    Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Transfer to a small bowl and set aside.
  • 5
    Peel and mince garlic.
    4 cloves garlic
  • 6
    In a large bowl, combine ground beef, half the garlic, tomato sauce, half the cilantro, chili powder, cumin, salt and pepper.
    ½ lb lean ground beef
    ½ (8 oz) can tomato sauce
    2 tsp chili powder
    1 tsp cumin
    ¼ tsp salt
    1 pinch black pepper
  • 7
    Fill the peppers with the meat mixture. Place the peppers face up on a sheet pan and place in the oven until the meat is fully cooked (test using a thermometer, it should read 160°F), about 20 minutes.
  • 8
    Juice the lime into a medium bowl (large enough to fit the sweet potatoes). Combine with olive oil, the remaining garlic, cumin, paprika, crushed red pepper flakes, and salt.
    1 ½ tbsp extra virgin olive oil
    1 tsp cumin
    1 tsp paprika
    ½ tsp crushed red pepper
    ½ tsp salt
  • 9
    Halve the sweet potatoes lengthwise and cut crosswise into ¼-inch-thick pieces.
  • 10
    Add the sweet potato slices to the bowl and toss until well coated. Arrange the sweet potatoes in a single layer on a sheet pan. Place in the oven and roast until they are tender when pierced with a fork, about 20 minutes.
  • 11
    Coarsely grate ½ cup of cheddar.
    ¼ (8 oz) block cheddar cheese
  • 12
    During the last 5 minutes of cooking, sprinkle the cheese over the peppers.
  • 13
    To serve, divide the bell peppers and the sweet potatoes between the plates. Garnish with remaining cilantro and enjoy!