Stuffed Peppers with Chipotle Sweet Potatoes
3 bell peppers
3 tbsp. olive oil
1 1/2 lb. ground beef
1 garlic clove, chopped
1 1/4 c. tomato sauce
4 tbsp. fresh cilantro leaves, chopped
1 tbsp. plus 1 tsp. chili powder
2 tsp. ground cumin
Kosher salt and freshly ground pepper
2 sweet potatoes, peeled and sliced
1 to 2 chipotle chiles in adobo sauce, seeded and finely chopped
3/4 c. shredded Monterey jack cheese
1 c. sour cream (optional)
Preheat an 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 Tbs. of the oil. Place, cut side up, on one end of the prepared pan.
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.
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.
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.