Roasted Poblano Peppers with Sweet Potato Filling
(Gluten Free, Egg Free, Dairy Free (without the ghee), and Paleo)
Makes 4
For the Peppers
4 Large Poblano peppers
1 tablespoon extra virgin olive oil
Sea salt
Fresh ground pepper
For the Filling
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 pounds sweet potatoes
2 tablespoons olive oil, coconut oil or ghee
1/4 cup fresh cilantro, diced
1/2 teaspoon chili powder
For Peppers: Preheat grill to 450 degrees Fahrenheit. Rub olive oil onto peppers and sprinkle with salt and pepper. Roast peppers on each side for about 3 minutes per side, you want them charred. Remove from heat and let cool about 10 minutes. Take each pepper and slice a slit into it, being careful not to slice into both sides of it - you want to create a pocket. Remove ribs and seeds. Fill each pepper with the sweet potato filling. Place on a foil lined cookie sheet and bake at 400 degrees Fahrenheit for about 15 minutes until sweet potatoes begin to brown.
For Filling: Preheat oven to 400 degrees Fahrenheit, bake sweet potatoes for 45 to 50 minutes until soft. Peel sweet potatoes. Place sweet potatoes into a bowl, mash them, add olive oil, cilantro and chili powder; mix well.
NOTES:
I wanted a faster way to cook my sweet potatoes so I cooked them in the microwave. Just wash the potato, poke with a fork and microwave until fork tender, remove and peel (be careful the potatoes are hot).
To help remove the seeds and ribs from the peppers I used a grapefruit spoon. A grapefruit spoon has a serrated tine to it so you can use the side of it to help scrape out the seeds and ribs, but be careful to not press to hard you don't want to poke holes into the pepper.
To make more than 4 peppers at a time I doubled the recipe for the filling and was able to fill 12 peppers (my peppers ranged from large to medium in size) and found that it was the perfect amount.
