Ingredients 

 

• 6 red, yellow or orange peppers
• 2 leeks, chopped finely
• 2 sweet potato, diced
• 1 pack of ground sausage
• 2 chicken breast, cooked & shredded
• 1 green pepper, diced
• 2 apple, diced
• 8-12 sage leaves, chopped finely
• 1 cup pecans, chopped
• 3-4 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• salt & pepper, to taste
• olive oil or butter for cooking
• 1/2 cup shredded gouda cheese

 

Instructions

-preheat the oven to 375°F.

-cut the tops off the peppers, remove seeds and ribs, and set aside

-arrange the hollowed peppers upright. Drizzle with a little olive like, place the peppers in the oven for about 10-15 minutes to soften them up

-heat 1-2 tablespoons of butter, in a large skillet over medium heat.

-add the sweet potato, apple, and leeks. -add salt and pepper & stir to coat, then cover the skillet and cook for about 8-10 minutes, stirring occasionally, until the sweet potato is fork tender and the apple softens.

-push the vegetables to one side of the skillet and add the ground sausage. break it up with a spoon, and cook until browned, about 5-7 minutes.

-mix the sausage with the vegetables and add the chicken, then stir in the sage, pecans, maple syrup, cinnamon, nutmeg & more salt and pepper.

-cook for another 2-3 minutes until everything is well combined and fragrant.

-spoon the filling into each pepper, packing it down gently. top with shredded gouda cheese. (You will have stuffing left, it’s just a given, put in fridge to use for breakfast hash with your eggs!)

-place the stuffed peppers in the oven and bake for 10-15minutes, until the peppers are tender and the cheese is melted and

golden.

-if you’d like you can broil the peppers for a few minutes to brown the cheese.

-Let cool slightly and enjoy!