Roasted Poblano with Sweet Potato Filling

I have really been looking forward to transitioning recipes to spring and summer. I love all of the fresh produce you can get at the Farmer’s market during those seasons. We are only a few weeks away from our CSA starting and I can’t wait. I hope to bring you all a lot of seasonal recipes this year.

Well this recipe is kind of my in between winter and spring recipe. It is a super easy and filling dish. You can either use it as a side or add some protein to it for an entrée. Poblanos are one of my favorite peppers because they usually have a hint of spice without being unbearable. That is why they are perfect for some many different dishes. The sweet potato is not only a great filling but also compliments the spice with some sweetness.

I prefer to roast my peppers on the grill. I think that the smoky flavor adds a lot to the dish. If you don’t have a grill you can just roast them in the oven. I find that most of the time they take a couple minutes longer in the oven. That is just something to be aware of when you are cooking them.

Enjoy!

Roasted Poblano Peppers with Smashed Sweet Potato Filling

• Author: Jessi's Kitchen
• Prep Time: 10
• Cook Time: 60
• Total Time: 1 hour 10 minutes
• Yield: 4 stuffed peppers 1x

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Ingredients

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Peppers

• 4 large poblano peppers
• 1 Tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper

Sweet Potato Filling

• 2lbs sweet potato
• 2 Tbsp grass-fed butter/ghee or fat of choice
• ¼ cup fresh cilantro, chopped
• ½ tsp chili powder
• ½ tsp black pepper
• ½ tsp salt

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Instructions

1. Preheat oven to 400. Bake sweet potatoes for 45-50 minutes or until they are soft.
2. Preheat grill (or oven) to 450. Rub the peppers with olive oil, salt and pepper.
3. Roast for approximately three minutes and rotate and roast for another three minutes. Peppers should be slightly charred.
4. Remove from heat and let cool for about ten minutes.
5. Peel the sweet potatoes and mash them with the other seasonings with a mixer or by hand.
6. Take the peppers and carefully cut a slit from the top of the pepper to the bottom but leave the tip uncut. Gently cut out the core and scrape the seeds out.
7. Fill the pepper with the sweet potato mixture. Repeat with the rest of the peppers.
8. Bake the stuffed peppers at 400 for approximately 15 minutes or until the sweet potato is browned on top.
9. Serve immediately and enjoy!

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Notes

• If you are roasting the peppers in the oven they may need a few extra minutes.

Keywords: roasted poblano with sweet potato, stuffed poblano peppers, grilled poblano peppers