CHIPOTLE CHORIZO STUFFED BELL PEPPERS

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Ingredients:
2 small or one large sweet potato (mine was massive 😅)
1 tbsp olive oil
1 lb ground bison (or beef)
1/2 lb chorizo
1 red onion
2 cloves garlic
1 bell pepper
1 tsp cumin
1 tsp smoked paprika
1/2 tsp oregano
1 tsp salt
1 tsp pepper
3 chipotle peppers in adobo + 1 tbsp sauce
1 can diced tomatoes (I used 1/2 a can of peeled tomatoes because it’s what I had open; fire-roasted would also be good here, or sub a small jar of salsa or fresh tomatoes! Lots of options)
1/2 cup cilantro + more for garnish
1/2 an avocado for serving

Directions:
Place your sweet potato in a baking dash and puncture with a knife a few times. Bake at 400 for 1 hour or until the potato has minimal resistance when poked with a fork.
Heat olive oil in a large dutch oven over medium heat. Add bison and chorizo and sauté until nicely browned (about 6 minutes).
Add onion, garlic, and bell pepper and cook for an additional 6-8 minutes.
Add your spices, tomatoes, and chipotle peppers. Simmer for 10-15 minutes.
Off the heat, stir in your cilantro.
Once the sweet potatoes are done baking and are cool enough to handle, slice in half and stuff with your meat mixture. Garnish with more cilantro and serve with avocado. Enjoy!!💖
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