Mexican Stuffed Peppers with Roasted Sweet Potatoes

Directions

1. Peel and mince the garlic, placing half in a medium bowl. Juice the lime into the bowl and whisk in the olive oil and spices to make a flavorful spice oil.
2. Chop the sweet potatoes into ¼-inch pieces, then toss them with the spice oil. Spread the potatoes on a baking sheet in an even layer and roast on the lower rack until fork-tender, about 25 minutes; toss halfway through.
3. Trim, seed, and halve the bell peppers lengthwise. Arrange them cut-side up on a separate baking sheet and drizzle with a little oil.
4. Strip cilantro leaves from the stems and mince; reserve half for serving and fold the remaining cilantro into the bowl with the garlic.
5. To the cilantro-garlic oil, add the ground beef, tomato sauce, and spices; mix until well combined to form the filling.
6. Divide the filling among the pepper halves, then bake on the upper rack until the peppers soften and the beef is nearly cooked, about 15 minutes.
7. While the peppers bake, coarsely grate the cheddar cheese.
8. Remove the peppers when tender, sprinkle with the cheese, and return to the oven until the beef is cooked through and the cheese is melted, about 5 minutes.
9. To serve, split the roasted sweet potatoes between plates and top with the stuffed peppers. Garnish with the reserved cilantro and lime wedges if desired.