This modern take on stuffed peppers comes together quickly, and Mexican inspired fare is always a popular choice. It isn’t necessary to cook either the filling or the peppers in advance, as 40 minutes in the oven will get the job done, keeping hands-on time to a minimum. From the Sheet Pan Cookbook.
3 bell peppers, preferably 3 different colors
3 tablespoons olive oil
1½ lb (750 g) lean ground beef
1 clove garlic, chopped
1¼ cups (310 ml) tomato sauce
4 tablespoons (¼ oz/7 g) packed fresh cilantro leaves, chopped
1 tablespoon plus 1 teaspoon chili powder
2 teaspoons ground cumin
Kosher salt and freshly ground pepper
2 sweet potatoes, peeled and sliced into ½-inch (12-mm) slices
1–2 chipotle chiles in adobo sauce, seeded and finely chopped
¾ cup (3 oz/90 g) shredded Monterey jack cheese
1 cup (8 oz/250 g) sour cream (optional)
1. Preheat the oven to 375ºF (190ºC). Line a sheet pan with parchment paper.
2. Cut the bell peppers in half lengthwise (through the stem) and remove the seeds and membranes. Brush the pepper halves inside and out with 2 tablespoons of the oil. Place, cut side up, on one end of the prepared pan.
3. In a large bowl, combine the ground beef, garlic, tomato sauce, 2 tablespoons of the cilantro, the chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir gently to mix. Fill the pepper cavities with the beef mixture.
4. In a bowl, toss together the sweet potatoes, chipotle chiles, and the remaining 1 tablespoon oil. Place in a single layer on the other end of the pan. Roast, stirring the sweet potatoes halfway through cooking, until they are caramelized and fork-tender and the meat is cooked through, about 40 minutes. During the last 5 minutes of cooking, sprinkle the cheese over the peppers.
5. To serve, garnish the stuffed peppers with the remaining 2 tablespoons cilantro and a dollop of sour cream, if using. Serve right away with the sweet potatoes alongside.
Looking for more recipes from Sheet Pan Cookbook? Try these cauliflower steaks with capers, anchovies, and winter greens.