Wash and dry all produce. Halve, deseed, and dice green peppers into 1/2-inch pieces. Trim, then thinly slice scallions, separating whites from greens. Mince garlic.

Poke sweet potatoes on all sides with a fork. Place on a large microwave-safe plate. Microwave until tender, 8-12 minutes. (TIP: If potatoes are still firm, continue to microwave in 1-minute intervals until easily pierced with a fork.) Remove from microwave to cool slightly.

Meanwhile, heat large drizzle of olive oil in a medium pot over medium-high heat. Add green peppers, scallion whites, and garlic. Cook until slightly softened, 4-5 minutes. Add beef, Southwest Spice, and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 2-3 minutes.

Add tomato paste to pot and cook until fragrant, about 1 minute. Add stock concentrates and 3/4 cup water. Bring to a simmer and cook until slightly thickened, 5-8 minutes.

Halve sweet potatoes lengthwise; fluff insides with a fork. Spread with 1 TBSP butter and season with salt.

In a small bowl, combine sour cream, hot sauce, 1 TBSP water, and a pinch of salt. Divide finished sweet potatoes between plates. Top with chili. Sprinkle with cheese and scallion greens. Dollop with hot sauce crema.