Chorizo and Cheese Grilled Stuffed Bell Peppers

1. 1

   Preheat oven to 400F.

2. 2

   Peel and dice the sweet potatoes.

3. 3

   Toss the sweet potatoes with the brown sugar and apple cider vinegar (and some salt to taste).

4. 4

   Bake for 45 minutes, or until tender and browning at the edges; once finished, remove from oven and set aside to cool.

5. 5

   Chop shallots, tomato, and jalapenos for beans.

6. 6

   Heat a small pot over medium heat.

7. 7

   Add the butter and the vegetables you just chopped and cook until they start to break down.

8. 8

   Add the beans, beer and lime juice and stir well.

9. 9

   Cover and cook on medium-low for about 20 minutes; when finished, set aside to cool.

10. 10

    While beans are cooking, heat skillet on medium-high heat.

11. 11

    Remove chorizo from casing and add to skillet; cook until browned, then remove from heat and let cool.

12. 12

    De-seed and dice serranos.

13. 13

    Spark up your grill.

14. 14

    Slice the tops of your bell peppers (save them), and remove core and seeds.

15. 15

    Cook for 30 minutes, poking in every 5 minutes or so to spin peppers (part facing inward will cook fastest).

* Per serving · 4 servings · Values may vary.

No additional tips available.