Inspired by a recipe from Yup... It's Vegan | Serves: 6 peppers (I had 1.5 for dinner) | Time: ~ 1 hr
6 large green #BellPeppers stem and seeds removed, peppers left whole
1 lb sweet potatoes, cubed
5 yukon gold #potatoes, cubed
2 oz canned diced green chilis (or don't be lazy and dice one or two chilis)
1 tbsp cumin
1/2 tbsp ground coriander
1/4 tsp cayenne pepper
1/2 tsp turmeric
1 tbsp fresh lemon juice
1/4 cup chopped fresh cilantro
salt to taste
Cilantro for serving
Bring about three inches of water to a boil in a saucepan, and put all of the peppers inside (it's OK if not all of them are touching the water). Keep the water at a boil, cover the saucepan, and let the peppers cook for 5-7 minutes or until crisp-tender.
Turn off the heat and remove the peppers with a slotted spoon (or VERY GENTLY with tongs), and set them somewhere to cool.
Put the cubed potatoes into a saucepan and add enough tap water to cover. Bring to a boil and let continue boiling for 15-20 minutes or until potatoes and squash are both soft. Drain and add to a mixing bowl.
Preheat the oven to 350 F.
Add the rest of the ingredients except the garnishes to the mixing bowl (chopped chili peppers through salt), mashing the potatoes slightly as you stir. Taste for seasoning and adjust as needed. Use a spoon to gently scoop filling into the hollowed out, par-cooked peppers and line them up in a roasting pan.
Bake the peppers for about 15 minutes or until hot all of the way through. Serve topped with cilantro and pomegranate, if using. My pomegranate went bad, so I had to skip. Bummer.
What I ate and drank today
5 glasses of water
2 cups of decaf
1 cup caffeinated
Leftover apple/almond salad with kale
Snack pack of baby carrots
Piece of toast with peanut butter
Samosa stuffed peppers
~2 miles of walking