Mexican Stuffed Peppers with Chipotle Sweet Potatoes

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

Ingredients

• 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)

Directions

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

Summary

Recipe Name

Mexican Stuffed Peppers with Chipotle Sweet Potatoes

Published On

2018-02-07

Preparation Time

20M

Cook Time

40M

Total Time

1H

Average Rating

2.5 Based on 19 Review(s)