Ingredients
Scale
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
Instructions
- Preheat oven to 400. Bake sweet potatoes for 45-50 minutes or until they are soft.
- Preheat grill (or oven) to 450. Rub the peppers with olive oil, salt and pepper.
- Roast for approximately three minutes and rotate and roast for another three minutes. Peppers should be slightly charred.
- Remove from heat and let cool for about ten minutes.
- Peel the sweet potatoes and mash them with the other seasonings with a mixer or by hand.
- 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.
- Fill the pepper with the sweet potato mixture. Repeat with the rest of the peppers.
- Bake the stuffed peppers at 400 for approximately 15 minutes or until the sweet potato is browned on top.
- Serve immediately and enjoy!
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