Fall is one of the absolute best cooking seasons, and I’ve been hard at work.  Stay tuned for chicken cacciatore, “polish hoagies” ie kielbasa and peppers on a sub roll, and a crockpot chicken and lentil stew that was so easy and flavorful I made it twice in one week!

I’m starting with these, however, because I was impressed with how much I was able to pack into each pepper.  The stuffing on these beauties contains lean ground beef, grated sweet potato, jalapeno, onion, garlic, tomatoes, farro, and spices including oregano, cayenne and paprika! Somewhat of a kitchen sink pepper, but that’s what is great about these – you can mix and match depending on what you have in your pantry at the time.

The peppers first cook at 400 face down while the stuffing comes together in a large pan on the stovetop. Then, each pepper is stuffed and re-cooked for 10 more minutes, after which they are ready to promptly serve.  With a bit of stuffing left over I enjoyed some delicious nachos as a snack the next day.

This week we are planning on making the following dishes – what are you making as we head into the week?

• Hot Italian Sausage with Lentils
• Arugula salad with pine nuts and pecorino
• Breakfast Egg Muffin Cups
• Whole Roasted Chicken
• Roasted Sweet potatoes, butternut squash, and delicata squash

Sharing this recipe over at Fiesta Friday!

Spicy Sweet Potato and Beef Stuffed Peppers

• Servings: 6
• Time: 10 prep + 20 cook = 30 mins
• Print

Weeknight stuffed peppers filled with sweet potato, farro, jalapeno and lean ground beef. The spices bring out the depth of flavor in this veggie packed dish!

Ingredients

• 6 bell peppers – assorted colors
• 1/2 red onion – diced
• 1 jalapeno – diced
• 3 cloves of garlic – diced
• 1 pound of lean ground beef
• 1/2 sweet potato – grated
• 14 oz can of diced tomato
• 1 cup of cooked farro
• Oregano
• Celery Salt
• Cayenne
• Paprika
• Salt and Pepper

Steps & Notes

1. Preheat the oven to 400 degrees
2. Cut the peppers in half and remove the seeds and stem
3. Spray a baking dish and place the peppers face down in the dish. Bake for 10 minutes at 400.
4. While the peppers cook saute the onion, garlic and jalapeno. Generously season with salt and pepper
5. Push the onion mixture aside and add the ground beef. Stir consistently until cooked through. Season with oregano, celery salt, paprika and cayenne
   • Note: I didn’t measure the exact seasoning amount this time. Will update when I make these next with exact amounts
6. Once the meat is cooked add the grated sweet potato, tomatoes, and cooked farro and cook for 3-4 minutes
7. Taste and adjust any seasonings as you wish.
8. Flip each pepper over and then stuff with the filling. Bake for 10 more minutes at 400 uncovered

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Recipe from The Pantry Portfolio @ http://www.pantryportfolio.com