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Sweet and Spicy Sausage Stuffed Peppers

5 Servings Recipe By

Ingredients

  • 5 medium Pepper, Poblano
  • 1 1/2 cups peel, dice, and cook Sweet Potato
  • 1 tablespoon mince Chipotle Peppers in Adobo Sauce
  • 2/3 cups dice Onion, Yellow
  • 1/3 cups dice Mushrooms
  • 2 teaspoons mince Garlic, Cloves
  • 3/4 cups cook Ground Sausage
  • 1/4 cups chop Cilantro, Fresh
  • 1/2 teaspoons Paprika
  • 1/2 teaspoons Cumin
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 stuffed pepper
  • 151 Calories
  • 10g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 26mg Cholesterol
  • 429mg Sodium
  • 10g Total Carb
  • 1g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 7g Protein
  • 4 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cut peppers in half and remove seeds. Place pepper halves on baking sheet and roast at 450F degrees for 15 minutes.
  2. Lightly mash sweet potato with the chipotle pepper. Set aside.
  3. In a skillet over medium heat heat, add onions, mushrooms and garlic.
  4. Cook until softened, about 5 minutes.
  5. Remove from heat and add in browned sausage, cilantro, paprika, cumin, salt and pepper.
  6. Spread 2 Tablespoons of sweet potato mixture into each pepper half.
  7. Top with about 3 Tablespoons of sausage mixture.
  8. Place peppers in baking dish.
  9. Bake at 450F degrees for 10 minutes.
  10. Turn oven on broil and cook additional 3 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cut peppers in half and remove seeds. Place pepper halves on baking sheet and roast at 450F degrees for 15 minutes.
  2. Lightly mash sweet potato with the chipotle pepper. Set aside.
  3. In a skillet over medium heat heat, add onions, mushrooms and garlic.
  4. Cook until softened, about 5 minutes.
  5. Remove from heat and add in browned sausage, cilantro, paprika, cumin, salt and pepper.
  6. Spread 2 Tablespoons of sweet potato mixture into each pepper half.
  7. Top with about 3 Tablespoons of sausage mixture.
  8. Flash freeze peppers.
  9. Once frozen, divide among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place peppers in baking dish.
  3. Bake at 450F degrees for 10 minutes.
  4. Turn oven on broil and cook additional 3 minutes.

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