By Megan Winfrey

A couple of nights a week, I find myself making vegetarian meals, even though my husband and I are meat eaters. Most days, it's honestly because I forgot to take meat out of the freezer.... You see, my husband really really likes meat in his meals, ( he was raised on steak and taters ) but with such bounty from our CSA box, I've been able to make super satisfying vegetarian meals that satisfy my carnivorous hubby. Stuffed peppers are one of our go-tos, and we both thought this week's were exceptionally good.

I served rice, and braised JBG greens with garlic and a splash of apple cider vinegar on the side. I will definitely be repeating this exact meal very soon!

Mexican Sweet Potato Stuffed Bell Peppers

• 2 sweet potatoes, peeled and roughly chopped
• 4 small bell peppers
• 1 small onion, diced
• 3 cloves of garlic, minced
• 1 tsp. cumin
• 1/2 tsp. cayenne pepper
• salt and pepper
• olive oil
• 3/4 cup mozzarella or Mexican blend cheese, shredded

Heat oven to 400ºF.

Bring a large pot of water to a boil. Drop in the sweet potatoes and boil until tender, about 10 minutes. Drain and set aside in a medium sized bowl.

Heat a bit of olive oil in a skillet over medium heat. Sauté the onions for 3-4 minutes, add garlic and sauté for another minute or two. Remove from heat and add to the sweet potatoes. Add the cumin and cayenne pepper and mash everything together. Keep the consistency chunky if you like, or mash until smooth. Salt and pepper to taste.

Half the bell peppers length-wise and hollow out the seeds. Arrange bowl side up in a baking dish and fill each one with the sweet potato mixture.



Cover the baking dish with foil and bake for about 30 minutes, until the peppers are tender. Remove the foil and top each pepper with a little shredded cheese. Leave uncovered and bake for another 5 minutes, then serve.