 | | Directions |
- Preheat oven to 350°.
- Grease the baking dish.
- Leave pepper stems on, cut peppers open down one side.
- Clean out the membrane and seeds.
- Place on the grill on medium heat.
- Cook for 5 minutes each side or until charred.
- Place in a paper bag, let sit for 5-10 minutes, then take them out and peel off the skin.
STUFFING:
- Bake sweet potatoes until done.
- Split open, let cool and remove the soft flesh to a medium mixing bowl.
- Stir in green onion, chili powder and garlic.
- Add in 2 tablespoons milk.
- Stir in 1/2 cup queso quesadilla cheese or colby jack.
- Spoon potato mixture into prepared peppers.
- Bake covered 25 minutes.
- Sprinkle tops with more cheese.
- Can be made a day ahead and kept in the refrigerator until ready to bake.
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Prep Time: 35 minutes
Cook Time: 25 minutes
Container: rectangular baking dish, grill, medium mixing bowl
Servings: 6
|  | | Ingredients | | - | | non stick cooking spray |
| - | | 6 anaheim, poblano, banana or sweet peppers |
| - | | 2 sweet potatoes |
| - | | 2 tablespoons milk |
| - | | 3 green onions |
| - | | 2 teaspoons chili powder |
| - | | 1 clove garlic - minced |
| - | | 1/2 cup shredded queso quesadilla cheese or colby jack |
| - | | extra cheese to sprinkle on top |
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