Cheddar-Stuffed Sweet Potato BBQ Meatloaf

Vegetarian stuffed poblano peppers loaded with salsa, sweet potato, corn and black beans. Easy, minimal ingredients and HEALTHY!

INGREDIENTS

• 5 large poblano peppers
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can sweet corn, rinsed and drained
• 1/2 cup diced yellow onion
• 1 small sweet potato
• 1 1/4 cups chunky tomato salsa (I used Trader Joe's)
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 cup shredded GO VEGGIE! Lactose Free Monterey Jack Cheese
• 1/4 cup chopped cilantro, for garnish

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Slice each poblano pepper in half lengthwise and place in 9x13 inch pan.
2. Poke holes in the sweet potato and microwave on high for 4 minutes. Once done, allow to cool then cut into small cubes. This allows the sweet potato to cook a little bit before mixing with the other ingredients.
3. Add black beans, corn, onion, sweet potato, tomato salsa, chili powder, cumin and oregano. Divide evenly into each poblano pepper half. Cover pan with foil and bake for 40 minutes or until peppers are fork tender. Remove foil, sprinkle cheese on each pepper (about 1 1/2 tablespoons on each) and bake for another 5 minutes. Remove from oven and sprinkle with cilantro. Serve with guacamole and extra salsa, if desired. Makes 10 poblano halves. 1 serving = 2 poblano halves.

NOTES

If you can't find poblano peppers, feel free to substitute large red or green bell peppers. I recommend using 4 bell peppers and cutting them in half lengthwise.

I recommend serving these on a bed of quinoa or brown rice for a complete meal.