You can’t go wrong with these stuffed peppers. Delicious and perfect for just about anyone.

Makes 6 servings

Prep time varies on rice selected

3 poblano peppers cut in half lengthwise and deseeded (look for really rounded ones that can be easily stuffed)

1 cup rice cooked to package specifications (I like Lundberg Wild Rice)

1 cup diced sweet potatoes (no need to peel, go ahead, be lazy it’s OK)

½ cup red pepper, diced

2 cups onions, diced

½ of one diced jalapeño (I removed the seeds, but leave them if you want more kick)

1 medium-sized tomato, diced

2 chipotle peppers in adobo sauce, diced*

2 tablespoons adobo sauce (from above chipotle pepper can)

Heat oven to 375°F.

Prepare rice according to instructions.

Sauté potatoes, pepper, onions and jalapeño until potatoes are soft. Add other ingredients and cook just a minute or two longer. Total sauté time around 12–15 minutes.

Combine rice with sautéed ingredients.

Stuff each half pepper full with rice mixture. Bake on a cookie sheet lined with foil on center rack about 25 minutes, or until poblano pepper skin is charred and soft.

You could top this with some amazing Cotija cheese or serve with sour cream if you want a vegetarian option.

* These come in a small can ­– you can buy this in a Mexican grocery store or in most international food aisles at a regular grocery.