Chorizo and Sweet Potato Stuffed Japalenos

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I had to make a dish for a large group this holiday season and let the grocery aisle in my local supermarket talk to me. The section of peppers was overflowing, and it got me to thinking about doing a stuffed pepper. Knowing the food journey I was about to join was set in the household of a Latino family, I kept with the theme an came up with this bad-boy.

20 jalapenos
1/2 carton white button mushrooms
1/2 sweet yellow onion
4 cloves garlic
2 tubes chorizo (I did beef, but you could do pork or even soy here)
2/3 cup panko bread crumbs
1/2 cup vegetable stock
1 cup Mexican cheese blend

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To begin, get the sweet potatoes working. Those will take the longest to cook down and get tender. Spiral some olive oil in a medium sauce pan, small dice the sweet potato, and toss into the pan. Add a little bit of salt.

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In a large saucepan, add a little olive oil. Fine dice the onion and mushrooms. Add to the pan when oil is hot and get to sweating them.

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Once the onions and mushrooms have broken down, add the chorizo. Don’t forget to stir around the sweet potato during all of this.

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Once the chorizo has cooked down, add the sweet potato. Mix around and cook all together.

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When everything is well combined, and the potatoes are tender, turn the heat off of the pan. Preheat the oven to 350 degrees. Grab the jalapenos and core them. To do this, remove the top by cutting it off, and then take a small spoon to remove the seeds and veins from the inside of the jalapeno.

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Once all 20 jalapenos are done, the filling should be cool enough to stuff. Place the breadcrumbs in a bowl to get ready for the jalapenos. Grab a long baking dish and pour in the vegetable stock; it should just cover the bottom. The addition will ensure the jalapenos stay soft. Once that is done… start stuffing! Fill the peppers to the top, and a little over, with the filling.

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Dip into the panko breadcrumbs. Start to layer in the baking dish, one on top of the other.

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All 20 should fill the dish.

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Sprinkle the peppers with the Mexican cheese blend. Pop them in the oven for 30 minutes, then crank up the heat to 400 degrees for another 10. Enjoy!

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