I don’t have a fantastic camera with me anymore, so I used my phone camera, but I had to share because it was so nummy. The balance of sweet, spicy, and tart were perfect.
Pepper Stuffed Baked Sweet Potato
1 sweet potato
1 cup frozen and chopped bellpeppers
1 tbsp fresh chopped ginger
1 tsp soy sauce
A dash of garlic powder
1 green onion sliced
salsa
lemon juice from half a lemon
1. Bake your sweet potato until soft, in whatever fashion you prefer. I wrapped mine in plastic wrap and microwaved for six and a half minutes.
2. While cooking your ‘tato, start heating some oil in a skillet and add the ginger to flavor it. When the ginger starts to sizzle a little, add your frozen peppers, soy sauce, lemon juice, and garlic powder. Cook until frozen peppers are nice and hot.
3. Cut open the sweet potato, and then squeeze it at the ends to open it up a little more. Place the gingery bellpepper mix inside. Top with a salsa of your choice (not too much) and then sprinkle on your sliced green onion.
