Southwestern American · United States

Smoky Paprika and Oregano Stuffed Chile Relleno with Sweet Potato

Name: Smoky Paprika and Oregano Stuffed Chile Relleno with Sweet Potato
Total time: 42 min
Yield: 4 servings
Cuisine: Southwestern American
Ingredients: 4 large poblano peppers; 1 cup cooked sweet potato; 1/2 cup queso fresco, crumbled; 1/4 tsp salt; 1/4 tsp black pepper; 1/4 cup chopped onion; 1/2 tsp ground cumin; 1/4 cup chopped bell peppers; 1/4 cup chopped zucchini; 1/4 tsp garlic powder; 1 tbsp olive oil; 1/2 tsp smoked paprika; 1 tsp dried oregano

Introduces a smoky depth with herbal undertones.

42 minutes4 servings

Method

Before stuffing peppers, mix smoked paprika and oregano into the sweet potato filling.
Preheat oven to 375°F (190°C).
In a bowl, mix sweet potato, queso fresco, onion, salt, pepper, cumin, and olive oil.
Stuff each pepper with the mixture and place in a baking dish.
In a separate pan, sauté bell peppers, zucchini, garlic powder, and olive oil until tender. Set aside.
Bake peppers for 25-30 minutes until tender. Serve with sautéed vegetables on the side.

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