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Serves: 5
Prep Time: 15
Cook Time: 25
Total Time: 40

5 poblano or bell peppers
1/2 lb ground pork sausage or beef or chicken
1 medium sweet potato, cubed
1 chipotle pepper or multiple jalapenos
1/2 white or red onion, diced
2-6 cloves garlic, finely chopped
1/4 cup loosely packed chopped cilantro leaves (optional)
1 small head of bok choy, sliced
1/2 tsp paprika
1/2 tsp cayenne pepper or ancho chili pepper
dash of salt and pepper

  1. Preheat oven to a high broil. At the same time, begin to boil a medium sized pot with six cups of water.
  2. Cut tops off peppers and slice in half lengthwise. Remove the seeds and membrane.
  3. Place peppers on a baking sheet and roast for 15 minutes, flipping halfway through. Reduce oven to 400.
  4. While peppers are roasting, add cubed sweet potato to pot and boil for 10 minutes.
  5. Chop chipotle or jalapeno peppers.
  6. Drain pot and add sweet potatoes to a bowl with chopped chipotle pepper. Mash and set aside.
  7. Remove peppers from oven and let cool enough to handle.
  8. While peppers are cooling, heat a pan over medium heat.
  9. Once hot, add the sausage/beef/chicken and brown for 2-3 minutes. Add the onion, garlic, and stalk of bok choy to the pan and cook until softened, about 5 minutes. Reserve some veggies for the vegetarian portion.
  10. Remove from heat and add chopped bok choy leaves, cilantro and spices.
  11. Spread 2-3 tablespoons of sweet potato into each pepper (you may have a little more or a little less depending on the size of the sweet potato) and top with sausage mixture, divided.
  12. Return stuffed peppers to the oven for 8 minutes at 400.
  13. Turn oven to a low broil and cook for an additional 2 minutes.

via What I Gather

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