Sweet Potato Oven Fries

Makes 2 Servings

Ingredients:

• 1 large sweet potato, peeled and cut into wedges
• 1 T. extra virgin olive oil
• kosher salt
• cajun seasoning (optional) (I used Tony Chachere's Original Creole Seasoning)

Directions:

1. Preheat oven to 500°F. Position oven rack in the middle of oven. Line a cookie sheet with parchment paper. In a large bowl, toss sweet potato wedges with olive oil to coat. Spread the wedges out on the cookie sheet so that they are not touching one another. Sprinkle with kosher salt and cajun seasoning if you like them with a little kick. Bake for 9 minutes, then take fries out from oven and turn them over using a fork and spoon. Return fries to oven and bake for 9 more minutes. Fries should be tender and lightly browned.

Stuffed Peppers

Ready to eat

Bell Peppers ready for stuffing

Filling

Stuffed Peppers

Sprinkled with cheese

Leftover filling baked

 Ingredients:

• 1 T. salt
• 4-6 large green bell peppers - tops, seeds,and membranes removed (slice each pepper in half and reserve pepper tops to chop up for filling)
• 1 T. olive oil
• 1/2 c. chopped onion
• 3-4 cloves garlic, minced
• 1 jalapeno, seeds removed, diced
• 2 c. cooked brown rice
• 1 (15 ounce) can black beans, drained and rinsed
• 1/2 c. frozen corn, rinsed/drained in warm water
• 2 roma tomatoes, diced
• 1/2 c. cherry tomatoes, diced
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. salt
• 2 c. shredded Mozzarella (or cheese of your choice)

 Directions: Preheat oven to 350 degrees F. Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain. Heat olive oil in a skillet over medium heat; cook and stir onions, chopped pepper tops, jalapeno and garlic in the hot oil until onion are softened and transparent, 5 to 10 minutes. Add chili powder,cumin and 1/2 teaspoon salt; stir until evenly mixed. Add rice, black beans, corn and tomatoes to cooked onion mixture. Remove from heat. Fold 1 1/2 cups of cheese into rice mixture. Spoon rice mixture onto each bell pepper half; arrange peppers on a cookie sheet lined with foil. Sprinkle peppers with remaining cheese. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

Note: If any filling remains, put it in an oven safe dish and sprinkle with cheese and either bake it with peppers or save to cook for later as a burrito filling.