Mexican Stuffed Peppers with Chipotle Sweet Potatoes

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Sheet Pan: Delicious Recipes for Hands-Off Meals

Sheet Pan

By Kate McMillan

Published 2017

  • About

This modern take on an old favorite comes together quickly, and Mexican-inspired fare is always a popular choice. It isn’t necessary to cook either the filling or the peppers in advance, as 40 minutes in the oven will get the job done, keeping hands-on time to a minimum.

Ingredients

  • 3 bell peppers, preferably 3 different colors
  • 3 tablespoons olive oil
  • lb (750 g) lean ground beef
  • 1 clove garlic, chopped
  • cups (310 ml) tomato sauce
  • 4 tablespoons (¼ oz/7 g) packed fresh cilantro leaves, chopped
  • 1 tablespoon plus 1 teaspoon chili powder
  • 2 teaspoons ground cumin
  • Kosher salt and freshly ground pepper
  • 2 sweet potatoes, peeled and sliced into ½-inch (12-mm) slices
  • 1–2 chipotle chiles in adobo sauce, seeded and finely chopped
  • ¾ cup (3 oz/90 g) shredded Monterey jack cheese
  • 1 cup (8 oz/250 g) sour cream (optional)

    Method

    1. Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper.
    2. Cut the bell peppers in half lengthwise (through the stem) and remove the seeds and membranes. Brush the pepper halves inside and out with 2 tablespoons of the oil. Place, cut side up, on one end of the prepared pan.
    3. In a large bowl, combine the ground beef, garlic, tomato sauce, 2 tablespoons of the cilantro, the chili powder, cumin, ½ teaspoon salt, and ¼ teaspoon pepper. Stir gently to mix. Fill the pepper cavities with the beef mixture.
    4. In a bowl, toss together the sweet potatoes, chipotle chiles, and the remaining 1 tablespoon oil. Place in a single layer on the other end of the pan. Roast, stirring the sweet potatoes halfway through cooking, until they are caramelized and fork-tender and the meat is cooked through, about 40 minutes. During the last 5 minutes of cooking, sprinkle the cheese over the peppers.
    5. To serve, garnish the peppers with the remaining 2 tablespoons cilantro and a dollop of sour cream, if using. Serve right away with the sweet potatoes alongside.