Directions

Boil the sweet potatoes in salted water until almost fork tender (About 5 minutes).  Drain and let cool.

Heat 3 tablespoons of olive oil in a skillet over medium temperature.  Once hot, add mushrooms, chopped onion, ½ tsp salt.  Stir well, cover tightly an cook 5 minutes.  Stir once, halfway through cooking to keep from burning underneath.

Remove lid cook 3 more minutes, stirring often.  Add garlic and cook 1 more minute, stirring to prevent from burning.  Remove from heat. 

Heat 1 teaspoon of olive oil in a non stick pan over medium-high temperature.  Add the ground pork, Jalapeños, thyme, 1/4 teaspoon of salt and cook until browned.  Break the pork up with a wooden spoon, while cooking.  Scrape cooked onions, mushrooms and pork into a large mixing bowl and let cool completely. 

Add corn, sweet potatoes, dried sage, cumin, ½ teaspoon salt, 1 teaspoon black pepper and mix well.  Add the rice and cheese to cooled mixture and mix.

Cut the bell peppers in half lengthwise-scrape out membranes and cut out the placenta with seeds.  Leave stems if you want.

Pulse the croutons and olive oil in a food processor until small crumbs form or crush in ziplock bag and mix very well.

Fill each halved pepper with the mixture but don’t compact.  Arrange the stuffed peppers in a large baking dish.

Whisk the chicken broth and corn starch together and spoon 2 tablespoons on top of each stuffed pepper.  You can compact after adding the chicken broth and fill more if needed.  Loosely place a piece of aluminum over the top of baking dish, covering all the peppers.

Place oven rack on the lowest position and roast stuffed peppers at 450 degrees for 15-20 minutes until tender.  Remove from oven, discard aluminum and top with the grated cheddar jack and then finish with the bread crumbs. 

Move oven rack to the center position and cook until cheese is melted and bread crumbs are toasted.  About 3-4 minutes.  Remove from oven and place peppers on a serving dish to cool.

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Sprinkle with fresh cilantro. 

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