Stuffed Poblano

6 poblano peppers

1 pound ground beef or turkey

1 sweet potato

1 onion

1 bunch scallions

2 TBSP Spice by Rachel Sweet WARM CHILI MIX



To save time, feel free to cook the sweet potato a day or two beforehand and store in the fridge until needed.


Preheat the oven to 400 degrees F. Wash the sweet potato and poke small holes with a knife or fork around it to allow steam to escape. Put the sweet potato in a baking dish and put a small sheet of parchment paper down for easy cleanup. Cook for 1 hour in the preheated oven and then remove and let cool. When the sweet potato has cooled down (takes an hour or more!) use your fingers to peel off the skin. It comes off much easier once the sweet potato has already been cooked so this should take no time at all! Put the peeled sweet potato into a bowl and mash using a potato masher or a fork. Either put the mashed sweet potato into the fridge for another day or set aside and continue the recipe.


Preheat the broiler in your oven. You may need to adjust the top rack before you do this. You want the top rack to be on the second highest setting so the heat from the top broiler reaches the peppers. While oven is preheating, wash your poblano peppers and slice them in half the long way so that they make little 'boats' you can fill. Cut out the seed membrane and place the peppers skin side up in a baking dish lined with aluminum foil. Since these are hot peppers, take care not to touch your eyes until you have washed your hands thoroughly! Broil the peppers in the oven for 7 minutes. The peppers will end up with a nice seat on the skin from the broiler. After you pull out the peppers, use tongs to flip each pepper over so that the skin side is down. Put the baking tray with the flipped peppers back into the oven for another 5 minutes and then remove and let cool. Turn the oven down to 350 degrees.


While the oven is cooling back down to 350 degrees F, wash and chop the onion. Put the chopped onion and the ground meat into a large pan and cook on medium. You won't need to add any cooking oil to the pan as the grease from the meat should take care of that. If it starts to stick, add 1 teaspoon of oil to the pan. Cook the onion and ground beef or turkey until the meat is browned. Add the 2 tablespoons of WARM CHILI MIX to the pan and stir well to mix. Dump the mashed sweet potato into the pan and cook for 3 minutes. Shut off the heat and set the pan aside.


Was and chop the scallions and put these into a small bowl. By now the baking tray with the peppers should have cooled off enough to handle. Set this on a trivet or a potholder while you fill each pepper with the ground meat and sweet potato mixture. When all pepper halves have been filled, sprinkle with the scallions and cover the baking dish with aluminum foil.


Bake for 20 minutes in the 350 degree oven. Serve hot.


Enjoy!