Name: Mexican Beef & Cheese Stuffed Peppers with Roasted Sweet Potatoes
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: ¾ (227 g) block cheddar cheese; 3 small bunches cilantro; 9 cloves garlic; 0.68 kg lean ground beef; 1 ½ limes; 3 red bell peppers; 0.68 kg sweet potato; 1 ½ (213 ml) cans tomato sauce; 3 yellow bell peppers; black pepper; chili powder; crushed red pepper; cumin, ground; extra virgin olive oil; paprika; salt

Mexican Beef & Cheese Stuffed Peppers with Roasted Sweet PotatoesMexican Beef & Cheese Stuffed Peppers with Roasted Sweet Potatoes — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

¾ (227 g) block cheddar cheese

3 small bunches cilantro

9 cloves garlic

0.68 kg lean ground beef

1 ½ limes

3 red bell peppers

0.68 kg sweet potato

1 ½ (213 ml) cans tomato sauce

3 yellow bell peppers

black pepper

chili powder

crushed red pepper

cumin, ground

extra virgin olive oil

paprika

salt

Instructions

Preheat oven to 220°C (425°F). Position racks in the upper, center, and lower thirds of the oven.

Wash and dry the fresh produce.

Peel and mince garlic; place half in a large bowl. (Set remaining garlic aside for later use.)

Juice limes into the bowl with the garlic, then add oil and spices; stir to combine the spice oil.

Quarter sweet potatoes lengthwise, then cut crosswise into ¼-inch thick pieces; add to the bowl with the spice oil and toss to combine. Transfer to a large baking sheet pan and spread out in an even layer. (Reserve bowl for later use.)

Place baking sheet on lower rack of the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until fork-tender, about 30 minutes. Remove from oven.

Meanwhile, trim, seed, and halve bell peppers lengthwise. Divide between two baking sheets, cut-side up, and drizzle with oil.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Place half in the reserved bowl along with the remaining garlic. (Set the rest of the cilantro aside for serving.)

Add ground beef, tomato sauce, and spices to the bowl with the cilantro and garlic; stir to combine the filling.

Divide filling between pepper halves. Place baking sheets on upper racks of the oven; bake until the peppers are tender and beef is almost cooked through, about 20 minutes.

While the peppers are cooking, coarsely grate cheddar.

When the peppers are tender, remove from the oven and sprinkle with cheese. Return to the oven and continue to bake until the beef is cooked through and cheese is melted, 5-6 minutes more.

To serve, divide stuffed peppers and sweet potato between plates. Sprinkle with reserved cilantro and enjoy!

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