Chorizo-Stuffed Sweet Potatoes

Ingredients

• 4 medium sweet potatoes
• 2 tablespoons vegetable oil
• 2 green or red bell peppers, sliced
• 1 medium yellow onion, sliced
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon chili powder
• 1 package fresh chorizo, casings removed
• Cotija cheese, for sprinkling, to taste
• Chopped cilantro, for sprinkling, to taste

Directions

1. Heat the oven to 400˚F. Scrub the sweet potatoes well under running water so there’s no grit hanging around, then prick them in several places with a fork. Set them on a baking sheet.
2. Bake the sweet potatoes until they’re tender and a fork slides easily into the center, about 1 hour depending on how large they are. Meanwhile, warm the oil in a large skillet over medium heat. Stir in the peppers, onions, salt, and chili powder, and cook until the vegetables have softened, about 15 minutes.
3. Add the chorizo to the skillet and cook it through, using a wooden spoon to crumble it as it browns, about 10 minutes.
4. Cut each sweet potato open through the center with a knife, then press the ends gently so it opens into a pocket. Spoon in the chorizo filling, scatter cheese and cilantro over the top, and serve. Cover any leftovers and keep them in the refrigerator for a few days.