Beef and Sweet Potato Stuffed Poblano Peppers

Heat two tbsp. olive oil over medium high heat. Saute sweet potatoes with a little salt and pepper until tender, about 7 minutes. Remove from heat, set aside. In same skillet, add the ground beef, 1/2 tsp. pakrika, 1 tsp. chili powder, 1/2 tsp. cumin, 1/2 tsp. salt, 1/4 tsp. pepper and one clove of minced garlic. Brown the meat, breaking it up until cooked through (no longer pink). Drain off excess fat from the meat. Turn heat down to low, place your the sweet potatoes back in skillet with the drained meat and add 1/2 cup of whole 30 approved salsa (we love Jo. T Garcia’s medium salsa). Stir in 1/4 cup freshly chopped cilantro. Cover and keep warm while you prepare the poblano peppers.

Turn the oven on Broil. Place your poblanos on a baking sheet and then in the oven on the top rack, directly under the broiler. Turn every few minutes until they are charred on all sides. Remove the poblanos from the oven. Place the poblanos in a brown paper or zip lock bag. Fold the bag closed and let the poblanos steam for about 5 minutes. Remove the poblanos from the bag and peel off the charred skin. Cut a slit lengthwise down each one and using a spoon carefully remove the seeds. Place the poblano peppers, slit side up, on a plate. Stuff them with the ground beef blend and serve over Cilantro Lime Cauliflower Rice (optional). Enjoy!