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Stuffed Heirloom Peppers

a close up of food

Photo: James Lenhart / Contributor 

According to Ayurveda, peppers — like garlic and onions — are heating vegetables, which warm and stimulate the body. This helps prepare us for fighting off infections, which is all the more reason to eat them.

This summer, given the abundance of peppers in Texas, I have stuffed them with everything from cheese to potato to ground meat. One of the most delicious combinations is sweet potato mashed with chickpea flour, which, when toasted in oil like a roux, lends an intensely meaty and nutty flavor. The peppers can be eaten straight out of the oven or topped off with a sauce or condiment.

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