Organic Sweet Potato Stuffed Banana Peppers

These peppers were so delicious. Although the feta on top adds a nice creamy/salty touch my favorite part has to be the crispy shaved brussels sprouts that are sprinkled on top.

Since I don't like the texture of the skin on peppers, I like to roast the peppers first and remove the skin. I will show this process throughout the Instructable as well.

Check out my nutrition first, low sodium recipe blog.

Mise en Place! Gather all your ingredients and tools and prepare your work station. Gather whatever ingredients you can from your own personal garden. Purchase the remainder of the ingredients making sure they are all natural, organic ingredients!

• 1 sweet potato
• 6 medium sized banana peppers
• 1oz feta
• 1 tsp sesame seeds
• 1/4cup chives
• 1 tbsp honey
• 1/2 tsp cinnamon
• 1/2 tsp corriander
• 1/2 tsp nutmeg
• brussels sprout scraps

Cowboy roasting is a method I learned in culinary school to roast peppers or other veggies right over the open flame on a propane stove top. I love cowboy roasting because it's pretty fast and effective.

1. Turn your stove on high and place your peppers directly over the flames.
2. Rotate the peppers once they turn completely black. Blacken the peppers as much as you want. It's ok to completely roast them!
3. Place the blackened peppers into a mixing bowl.
4. Cover the peppers with plastic wrap.

Let the peppers hang out in the bowl for 5-10 minutes. This is help the skin basically fall right off the peppers.

Like shown in the video, use the back of a serrated knife to scrape off the skin from the peppers. By quickly putting the peppers in the bowl and covering them, the steam from the peppers builds up and gets trapped inside the bowl. Over time this will actually loosen up the skin and make it very easy to remove. It will practically fall right off!

• Peel and chop one sweet potato and place it into a small pot.
• Cover with water and boil until tender.
• Add 1/2 tsp Cinnamon, 1/2 tsp Nutmeg, 1/2 tsp Coriander, 1 tbsp unsalted butter, 2 tbsp honey, 1/2 cup minced chives and mix together using a whisk or a wooden spoon.

• Like shown in the diagram, make one cut from the top of the pepper near the stem, down the the end of the pepper.
• Using a spoon carefully stuff your peppers with the sweet potatoes.

Go ahead and add some diced feta to the top of the peppers!

• In an on oiled pan on low heat, add sesame seeds and cook until lightly browned.
• Not shown here is the picture of roasting the brussels sprouts. Whenever I cook brussels sprouts I save some of the layers that flake off and put them aside. I then mince them and cook them on med-high with a little olive oil and garlic powder until they are crispy.

• Using a spatula, carefully transfer your peppers to a well oiled sheet pan.
• Cook at 400 for 10-15 minutes or until cheese is browned and melting.
• Remove from oven and let cool for 2-3 minutes before handling.

I served my peppers over some white lemon rice.

Sprinkle your sesame seeds and sprout shavings over the top and you've got yourself a delicious gourmet looking dish!