Sweet and Smoky Stuffed Peppers With Creamy Chipotle Sauce

Sweet and Smoky Stuffed Peppers With Creamy Chipotle Sauce

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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.


AuthorLiz A.DifficultyBeginner

Learn to chef a whole30 stuffed pepper recipe with a rich, smoked hot pepper sauce. Grass-fed ground beef, sweet potatoes, fresh garlic & onions, Mexican spices.

stuffed peppers recipe

Yields6 Servings

Ingredients – stuffed peppers
 3 bell peppers
 16 oz. ground meat (we used grass-fed ground beef but you could use ground chicken or turkey or even sausage)
 1 onion, diced
 2 cups sweet potato, shredded (about 1 medium sweet potato)
 5 cloves garlic
 1 chipotle pepper
 1 tbsp tomato paste
 1 tbsp lime juice
 1 cup chicken broth
 1 ½ tsp salt
 1 tsp cumin
 1 tsp chili powder
Ingredients – chipotle sauce
 2-4 more chipotle peppers 1 can coconut milk 2 cloves garlic ½ tsp salt 2 tsp arrowroot powder (could also use cornstarch)

1

Preheat oven to 350ºF.

2

Lay bell peppers on their sides and cut them in half, down through the stem. Scoop out the seeds and ribs so the peppers resemble “bowls”. Lay the bell pepper “bowls” in a baking dish or skillet and bake at 350ºF for about 20 minutes.

While the peppers are baking, make the filling:
3

Dice the onion. Grate the sweet potato on a box grater. Mince the garlic and the chipotle pepper.

4

Brown the meat in a skillet over medium heat. When it is almost all the way browned, add the diced onion into the pan and cook until soft and the meat is cooked through (about 5 minutes).

5

Add the garlic to the pan and cook another 1-2 minutes or until fragrant. Add in the grated sweet potato, tomato paste, lime juice, chicken broth and spices. Stir until combined and bring to a simmer. Allow to simmer until the liquid has reduced down by half (about 5-10 minutes). It should be saucy but not liquidy at this point.

6

Remove peppers from the oven and fill each pepper to the top with the meat / sweet potato filling. You may have filling left over depending how large your peppers are. Save this. Trust me. It’s delicious as a filling for tacos or enchiladas, or just to stuff in your face while you impatiently wait for your peppers to bake.

7

Chop 2-4 more chipotle peppers in adobo (depending on your spice tolerance) and add to a blender along with the coconut milk, garlic and salt. Blend until the sauce is thoroughly mixed, the chipotle peppers are distributed and the sauce has a vibrant orange color. Add in the arrowroot powder and blend for about 30 seconds or until combined.

8

Pour the sauce around the peppers and return to the oven for another 15-20 minutes or until the peppers are very tender and the sauce has thickened slightly.

Ingredients

Ingredients – stuffed peppers
 3 bell peppers
 16 oz. ground meat (we used grass-fed ground beef but you could use ground chicken or turkey or even sausage)
 1 onion, diced
 2 cups sweet potato, shredded (about 1 medium sweet potato)
 5 cloves garlic
 1 chipotle pepper
 1 tbsp tomato paste
 1 tbsp lime juice
 1 cup chicken broth
 1 ½ tsp salt
 1 tsp cumin
 1 tsp chili powder
Ingredients – chipotle sauce
 2-4 more chipotle peppers 1 can coconut milk 2 cloves garlic ½ tsp salt 2 tsp arrowroot powder (could also use cornstarch)

Directions

1

Preheat oven to 350ºF.

2

Lay bell peppers on their sides and cut them in half, down through the stem. Scoop out the seeds and ribs so the peppers resemble “bowls”. Lay the bell pepper “bowls” in a baking dish or skillet and bake at 350ºF for about 20 minutes.

While the peppers are baking, make the filling:
3

Dice the onion. Grate the sweet potato on a box grater. Mince the garlic and the chipotle pepper.

4

Brown the meat in a skillet over medium heat. When it is almost all the way browned, add the diced onion into the pan and cook until soft and the meat is cooked through (about 5 minutes).

5

Add the garlic to the pan and cook another 1-2 minutes or until fragrant. Add in the grated sweet potato, tomato paste, lime juice, chicken broth and spices. Stir until combined and bring to a simmer. Allow to simmer until the liquid has reduced down by half (about 5-10 minutes). It should be saucy but not liquidy at this point.

6

Remove peppers from the oven and fill each pepper to the top with the meat / sweet potato filling. You may have filling left over depending how large your peppers are. Save this. Trust me. It’s delicious as a filling for tacos or enchiladas, or just to stuff in your face while you impatiently wait for your peppers to bake.

7

Chop 2-4 more chipotle peppers in adobo (depending on your spice tolerance) and add to a blender along with the coconut milk, garlic and salt. Blend until the sauce is thoroughly mixed, the chipotle peppers are distributed and the sauce has a vibrant orange color. Add in the arrowroot powder and blend for about 30 seconds or until combined.

8

Pour the sauce around the peppers and return to the oven for another 15-20 minutes or until the peppers are very tender and the sauce has thickened slightly.

Sweet and Smoky Stuffed Peppers With Creamy Chipotle Sauce



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