• 5 poblano peppers
  • 1/2 lb ground pork sausage
  • 1 medium sweet potato, cubed
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1/2 yellow onion, diced
  • 4 button mushrooms, diced
  • 2 cloves garlic, finely chopped
  • 1/4 cup loosely packed chopped cilantro leaves
  • 1/2 tsp paprika
  • 1/2 tsp cumin, dash of salt and pepper


Preheat oven to 450 F. At the same time, begin to boil a medium sized pot with six cups of water.

Cut tops off poblanos and slice in half lengthwise. Remove the seeds and membrane.

Place peppers on a baking sheet and roast for 15 minutes.

While peppers are roasting, add cubed sweet potato to pot and boil for 10 minutes.

Drain pot and add sweet potatoes to a bowl with chopped chipotle pepper. Mash and set aside.

Remove peppers from oven and let cool enough to handle.

While peppers are cooling, heat a pan over medium heat.

Once hot, add the sausage and brown for 2-3 minutes. Add the onion, mushrooms and garlic to the pan and cook until softened, about 5 minutes.

Remove from heat and add chopped cilantro and spices.

Spread about two tablespoons of sweet potato into each pepper (you may have a little more or a little less depending on the size of the sweet potato) and top with about two to three tablespoons of sausage mixture.

Return stuffed peppers to the oven for 8 minutes.

Turn oven to broil and cook for an additional 2 minutes.