Mexican Stuffed Peppers with Chipotle Sweet Potatoes

Name: Mexican Stuffed Peppers with Chipotle Sweet Potatoes
Yield: Serves 4
Cuisine: Mexican
Ingredients: 4 tablespoons (¼ oz/7 g) packed fresh cilantro leaves, chopped; 1¼ cups (310 ml) tomato sauce; 1 tablespoon plus 1 teaspoon chili powder; Kosher salt and freshly ground pepper; 2 teaspoons ground cumin; 1 clove garlic, chopped; 1½ lb (750 g) lean ground beef; ¾ cup (3 oz/90 g) shredded Monterey jack cheese; 1–2 chipotle chiles in adobo sauce, seeded and finely chopped; 1 cup (8 oz/250 g) sour cream (optional); 3 tablespoons olive oil; 2 sweet potatoes, peeled and sliced into ½-inch (12-mm) slices; 3 bell peppers, preferably 3 different colors

Preparation info

Serves
4

Difficulty
Easy

Appears in

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
1½ lb (

Americas
Mexico
Main course
Gluten-free

Method

Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper.
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