Most stuffed peppers I’ve seen involve a filling of meat and rice. I like rice as much as the next person, but what if you’re eating paleo, grain-free or summoning your willpower to finish your Whole30 strong?
We love a potato in this house. By a happy accident, I happened to have extra sweet potatoes we needed to use. So I grated them up hash brown style and used them as the base of this filling. And WHOA.
The combo of the sweet and smoky together WAS. SO. GOOD. Like “make your mouth water just thinking about it” good. And the extra spicy kick from the chipotle pepper sauce. Forgetaboutit.
I love easy meals like this where you get your veggies, protein and healthy carbs all in one. YUM. The sauce couldn’t be easier. Your blender will legit do all the work for you. Also if you have leftover sauce, use it later on pasta, over the top of a breakfast hash of potatoes and eggs, as a dipping sauce for chicken tenders, or drizzled on tacos. The options are almost endless.
You want these in your belly.
[cooked-recipe id=”1175″]
Omg now THIS is a recipe I cannot wait to try!!
Glad to hear it, Madison! Let us know if you chef it at home. Flavor on flavor.