Ingredients
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!