4 Servings 45 min Cook
4 Pepper Poblano Pepper
1 Sweetpotato, 5" long Sweet Potato
2 Can Canned Black Beans
1/2 Cup kernels Corn
2 Tbsp Nutritional Yeast
1/2 Cup Salsa
1 Tsp Chili Powder
1 Tsp, ground Cumin
1/4 Tsp Salt
1/2 Tsp Garlic Powder
8 Oz Diced Original Tomatoes And Green Chilies
2 Tbsp Adobo Fresco
1/4 Medium (2-1/2" dia) Onions
2 Cup Fresh Cilantro
2 Clove Garlic
Preheat oven to 400 degrees.
Using microwave steamer (or poke holes and cook whole in the microwave, or boil- your preference!), cook sweet potatoes until soft enough to mash.
It helps to cut them into pieces so they steam quicker.
Mash sweet potatoes in a bowl, leaving a little chunky- if it needs more moisture, add a few tablespoons of salsa.
Stir in black beans, corn, nutritional yeast, salsa, and seasonings.
Blend the tomatoes and chilis, onion, half of the cilantro, chipotle and adobo, and garlic until smooth, pour into the bottom of a large baking dish.
Cut peppers in half, remove seeds, and stuff with filling, arrange open side up in baking dish
Cover dish with foil and bake for 30 minutes, uncover, bake for 5-7 minutes until topping has browned a little.
Serve hot garnished with remaining cilantro.