3 bell peppers, red, orange/yellow and green,
3 Tbs. olive oil
1 1/2 lb. lean gr. beef
2 to 3 cloves chopped garlic
1 1/4 cups tomato sauce
4 Tbs. packed fresh cilantro leaves, chopped
1 Tbs. plus 1 tsp. chili powder (I used 1 part Chipotle powder and 1 part chili powder)
2 tsp. gr. cumin
Kosher salt and freshly gr. pepper
2 sweet potatoes, peeled and sliced into 1/2 inch slices
1 to 2 chipotle chilies in adobo sauce, chopped fine
3/4 cup shredded Monterey Jack cheese
1 cup sour cream
Heat oven to 375°
Cut peppers in half, lengthwise through the stem, remove seeds and membranes. Brush pepper inside and out with oil. Place cut side up on sheet pan lined with parchment paper.
Combine gr. beef, tomato sauce, 2 Tbs. of cilantro, the chili powder, cumin, 1/2 tsp salt and 1/4 tsp pepper. Stir gently to mix, and fill pepper cavities
Toss together, potato slices, chipotle chilies and the remaining 1 Tbs. oil. Place in single layer on the other end of the pan.
Roast stirring the potatoes halfway through cooking until they are caramelized and fork- tender and meat is cooked through, about 40 minutes.
During the last 5 minutes of cooking sprinkle cheese over the peppers.and let cook until melted.
Garnish peppers with remaining 2 Tbs. cilantro and a dollop of sour cream. Serve right away.
My notes* We loved the combination of the chipotle peppers and sweet potatoes. I used two of them and it was very spicy, so if you like less spice only use one with the adobo sauce. I also added a small amount of onion to the gr. beef. Very tasty dish!
This is a beautiful, colorful dish.
3 Tbs. olive oil
1 1/2 lb. lean gr. beef
2 to 3 cloves chopped garlic
1 1/4 cups tomato sauce
4 Tbs. packed fresh cilantro leaves, chopped
1 Tbs. plus 1 tsp. chili powder (I used 1 part Chipotle powder and 1 part chili powder)
2 tsp. gr. cumin
Kosher salt and freshly gr. pepper
2 sweet potatoes, peeled and sliced into 1/2 inch slices
1 to 2 chipotle chilies in adobo sauce, chopped fine
3/4 cup shredded Monterey Jack cheese
1 cup sour cream
Heat oven to 375°
Cut peppers in half, lengthwise through the stem, remove seeds and membranes. Brush pepper inside and out with oil. Place cut side up on sheet pan lined with parchment paper.
Combine gr. beef, tomato sauce, 2 Tbs. of cilantro, the chili powder, cumin, 1/2 tsp salt and 1/4 tsp pepper. Stir gently to mix, and fill pepper cavities
Toss together, potato slices, chipotle chilies and the remaining 1 Tbs. oil. Place in single layer on the other end of the pan.
Roast stirring the potatoes halfway through cooking until they are caramelized and fork- tender and meat is cooked through, about 40 minutes.
During the last 5 minutes of cooking sprinkle cheese over the peppers.and let cook until melted.
Garnish peppers with remaining 2 Tbs. cilantro and a dollop of sour cream. Serve right away.
My notes* We loved the combination of the chipotle peppers and sweet potatoes. I used two of them and it was very spicy, so if you like less spice only use one with the adobo sauce. I also added a small amount of onion to the gr. beef. Very tasty dish!
This is a beautiful, colorful dish.