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Sweet Potato Stuffed Hot Peppers

May 13, 2012 by 3 Comments

vegan stuffed spicy peppers

Another great one from vegan cookbook author Hannah Kaminsky.  Original recipe HERE.  Hannah calls these Shishito Pepper Poppers.  For me, anything with the word “poppers” in the title is like You Had Me At Hello.

But sadly the world of Israeli peppers is still a mystery to me.  I need to take a course just in peppers. (Although I’d prefer one in poppers).  There are tons of peppers here, don’t misunderstand me, I just can’t tell which is what and how spicy they are.  Usually I just ask the shop owner, who upon hearing my American accent will often say “Those are not for you, motek.”  I guess we Americans are not expected to tolerate the spiciest peppers or something?  That model of American spicy pepper, the jalapeno, is not grown here as far as I can tell.

Rest assured that whatever pepper you do use in this recipe is tamed by the sweetness of the sweet potato and the coconut milk.  They were yummy!

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Vegan Stuffed Spicy Peppers

Vegan Stuffed Spicy Peppers

Original recipe can be found on bittersweetblog.wordpress.com

Ingredients

  • 1kg of sweet potato, peeled and cubed
  • 1 cup of cooked quinoa (original recipe calls for 2kg of sweet potatoes and no quinoa, so you can do that if you prefer)
  • cooking spray
  • sea salt and freshly ground pepper
  • 1kg spicy peppers of your choosing. (Israelis: I used those long, light green ones)
  • 1/3 cup coconut milk
  • few dashes chipotle pepper powder or Tabasco chipotle flavor (optional)
  • 1 Tbsp maple syrup
  • pinch cinnamon
  • pinch cayenne (red pepper)

Instructions

  1. Preheat oven to 200C.
  2. Place sweet potato cubes on a baking sheet and spray with cooking spray.
  3. Toss with salt and pepper.
  4. Bake 20-30 minutes until fork-tender and lightly browning.
  5. Set aside to cool while you prepare the peppers.
  6. If your peppers are spicy, wear gloves for this part:
  7. Slice each pepper in half lengthwise and remove seeds and membranes. Set aside.
  8. Mash sweet potatoes and add remaining ingredients. Mix well.
  9. Spoon the filling into the peppers.
  10. Place back on the sheet you roasted the peppers on and bake 20 minutes until peppers are soft and filling is hot.
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This post is participating in Wellness Weekend at DietDessertnDogs.com.   and Healthy Vegan Fridays # 4 HERE.  Please visit to see all the great recipes.

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Comments

  1. Shelby @ Everyday Vegan Girl says:
    August 17, 2012 at 6:36 pm

    I have some peppers that look like that in my fridge right now, although I think they are sweet, not spicy. Either way, I love the idea of making this w/ a quinoa and sweet potato stufffing, all things I have at home right now. Hmmm, I think I know whats for dinner!

    Thanks for sharing on HVF!

    Reply
  2. Hannah @ Hannah Does Healthy says:
    August 18, 2012 at 6:37 pm

    I’m recently obsessed with stuffing sweet potatoes, the idea of using potato as the stuffing really caught my eye over at the blogging events!

    I will definitely baring this in mind, as I love using quinoa too!

    Reply
  3. Kitchen Aid Artisan information says:
    April 17, 2013 at 10:09 am

    Helpful information. Fortunate me I discovered your website by chance, and I’m surprised why this accident didn’t took
    place earlier! I bookmarked it.

    Reply

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