This Mexican-inspired sheet pan dinner is cooked entirely on a single baking sheet, which makes both prep and clean-up a breeze. 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.
Mexican Stuffed Peppers with Chipotle Sweet Potatoes
- 3 bell peppers, preferably 3 different colors
- 3 Tbs. olive oil
- 1 1/2 lb. (750 g) lean ground beef
- 1 garlic clove, chopped
- 1 1/4 cups (310 ml) tomato sauce
- 4 Tbs. (1/4 oz./7 g) packed fresh cilantro leaves, chopped
- 1 Tbs. plus 1 tsp. chili powder
- 2 tsp. ground cumin
- Kosher salt and freshly ground pepper
- 2 sweet potatoes, peeled and sliced into 1/2-inch (12-mm) slices
- 1 to 2 chipotle chiles in adobo sauce, seeded and finely chopped
- 3/4 cup (3 oz./90 g) shredded Monterey jack cheese
- 1 cup (8 oz./250 g) sour cream (optional)
1. Preheat an 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 Tbs. 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 Tbs. of the cilantro, the chili powder, cumin, 1/2 tsp. salt and 1/4 tsp. 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 Tbs. olive 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 Tbs. cilantro and a dollop of sour cream. Serve immediately with the sweet potatoes alongside. Serves 4.
Recipe adapted from Williams Sonoma Sheet Pan Suppers Cookbook, by Kate McMillan