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Paired with an IPA
Stuffed poblano and sweet potato mash bowls are the perfect weeknight healthy recipe. It’s packed full of flavor and will have you wanting more!
Pairings for Stuffed Poblano and Sweet Potato Mash Bowls
I have another bowl recipe for you guys today. With Thanksgiving right around the corner, it’s been all about simple dinners for Zach and I. We do bowls a lot, but haven’t done stuffed peppers in a while. I don’t really gravitate towards your traditional stuffed bell peppers, but when it comes to stuffed poblanos, I just can’t resist. These bowls are pure magic. They are loaded with flavor and texture, and just happen to be pretty good for you also!
A layer of mashed sweet potatoes line the bottom of these bowls. They are slightly spicy and have a ton of goat’s cheese in them. The goat’s cheese really aids in making these potatoes super creamy. Once you start putting goat’s cheese in mashed sweet potatoes, you will never look back! The green cabbage slaw is the cooling layer of this dish. It also adds some crunch, which this dish desperately needs. The best and last part of these bowls is the stuffed poblano pepper. The stuffing is made up of a mixture of chicken, corn and cheese. It’s heavenly you guys. Just heavenly. Here are some pairings that I just love with this recipe!
Beer I haven’t paired with an IPA in a while. Maybe it’s because it’s fall and we tend to gravitate towards maltier and roasty brews. Normally if there’s any sort of spice involved, I tend to either pair with an IPA or pale ale. I love an IPA with this dish, preferably a west coast IPA that’s heavy on the citrus notes. It will really tone down the spice and enhance the flavor of lime in the slaw. Go with an IPA for this dish. You will not be disappointed!
Preheat your oven to 400 degrees F. Poke the potatoes with a fork and wrap them in foil. Place them in the oven and bake for 40-45 minutes or until soft. Remove the potatoes from the oven (leave the oven on) and let them cool for just a minute before removing them the foil. Scoop the flesh from the potatoes into a bowl.
Also to the bowl with the sweet potatoes, add the maple syrup, cayenne pepper, smoked paprika, goat's cheese, and milk. Mash the ingredients together until smooth and season to taste with salt and black pepper. Cover to keep them warm while you prepare your other ingredients. Alternatively, you can put them in a warm oven to keep warm.
Stuffed Poblano Peppers
Cut a sliver off the top of the poblano peppers lengthwise, so that you form a "boat." Remove the seeds. Set aside in a shallow baking dish.
In a large bowl, combine the chicken, corn kernels, cream cheese, monterey jack cheese, and salsa. Fold the ingredients together until evenly coated. Season to taste with salt and black pepper. Scoop the mixture into the poblano boats. Place the poblano peppers in the oven and bake for 25-30 minutes or until the top is slightly brown, the cheese is melted, and the peppers are soft. Remove from oven, and let stand for a few minutes.
Green Cabbage Slaw
While the peppers are baking, prepare your slaw. In a small bowl, whisk together the sour cream, grapeseed oil, honey, lime juice and a dash of salt and black pepper. Add the cabbage, green onions, and cilantro. Toss to coat. Season to taste and set aside to allow the flavors to meld.
Assemble your bowls by layering slaw on top of the mashed sweet potatoes. Top with a poblano pepper and sprinkle with cilantro and paprika. Enjoy immediately!