Beef, Sweet Potato and Spinach Stuffed Peppers

By vealam

Ingredients

• 3 large red bell peppers or six small red peppers
• 1 teaspoon olive oil
• 1/2 medium onion, chopped
• 1 pound ground sirloin
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1 1/2 cups diced sweet potato
• 1 teaspoons cinnamon
• pinch of nutmeg
• 3 cups spinach
• 1/4 cup panko bread crumbs
• 1 egg
• 1/2 cup chicken stock
• 1/4 cup parmesan cheese

Details

Servings 6
Preparation time 10mins
Cooking time 50mins
Adapted from cookingforkeeps.com

Preparation

Step 1

Preheat oven to 375 degrees. If using large peppers, cut in half and chop off stem. Remove seeds and membrane. If using whole peppers, cut top off pepper and remove seeds and membranes.
In a large non-stick skillet, heat olive oil over a medium-high heat. Add onion and sirloin. Cook until beef is cooked and onions are softened, about 5 minutes. Drain if necessary. Turn the heat down to medium and garlic, salt, sweet potato, cinnamon and nutmeg. Cook until beef starts to brown and potatoes start to soften, about 5-7 minutes. Add spinach, toss until wilted. Season mixture with plenty of salt and pepper. Cool for five minutes.
Add bread and egg to cooled beef mixture, toss to combine.
Stuff mixture into peppers and place in a large baking dish. Pour chicken stock in dish and cover with foil. Bake until peppers are softened and sweet potatoes are cooked, about 30 minutes.
Remove peppers from oven and sprinkle with parmesan cheese.

*Note: The peppers can be stuffed one day ahead, just make sure to cool beef mixture completely before stuffing into peppers, place in baking dish and cover with foil until ready to bake. Pour chicken stock in right before baking. They may take 5-10 minutes longer to bake if they are coming straight from the fridge.

Nutrition Facts

Calories 199; Fat 6.6 g; Saturated Fat 2.6 g; Polysaturated Fat .083 g; Monosaturated Fat 1.2 g; Cholesterol 56 mg; Sodium 177 mg