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Clean out the membrane and seeds.
Place on the grill on medium heat.
Cook for 5 minutes
each side or until charred.
Place in a paper bag, let sit for 5-10 minutes, then take them
out and peel off the skin.
STUFFING:
Bake sweet potatoes until done.
Split open, let cool and remove the soft flesh to a medium
mixing bowl.
Stir in green onion, chili powder and garlic.
Add in 2 tablespoons milk.
Stir in 1/2
cup queso quesadilla cheese or colby jack.
Spoon potato mixture into prepared peppers.
Bake covered 25 minutes.
Sprinkle tops with more cheese.
Can be made a day ahead and
kept in the refrigerator until ready to bake.
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