Home / Food / Vegetarian / Sweet Potato Black Bean Stuffed Peppers

Sweet Potato Black Bean Stuffed Peppers

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

These delicious sweet potato–stuffed peppers are an easy anti-inflammatory meal, thanks to the combination of sweet potatoes, black beans and bell peppers, which are all packed with fiber and antioxidants. This vegetarian dinner calls for microwaveable brown rice for ease, but you can also use leftover brown rice if you have it on hand.

Ingredients:
  • 6 small assorted-color bell peppers (about 6 oz. each)
  • 1 tablespoon extra-virgin olive oil
  • 1½ cups chopped scallions, divided
  • 1 medium sweet potato, scrubbed and chopped (about 1½ cups)
  • 3 cups packed baby spinach
  • 1 (15-ounce) can no-salt-added black beans, rinsed
  • 1 (10-ounce) can no-salt-added diced tomatoes with green chiles, undrained
  • 1 (8.8-ounce) package microwaveable brown rice, prepared according to package instructions
  • 2½ tablespoons finely chopped fresh cilantro, divided
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 cups shredded colby-jack cheese, divided
Directions:
  1. Preheat oven to 375°F. Lightly coat an 11-by-7-inch baking dish with cooking spray. Cut about ¼ inch off tops of 6 peppers; remove and discard ribs and seeds. Coarsely chop the pepper tops, discarding stems; set aside the chopped peppers (about ½ cup). Place the whole peppers, cut-sides down, in the prepared baking dish; bake until just slightly softened, about 15 minutes. Let stand at room temperature until cool enough to handle, about 10 minutes. Leave the oven on.
  2. While the peppers cool, heat 1 tablespoon oil in a large Dutch oven over medium heat. Reserve 2 tablespoons scallions. Add the remaining scallions (about 1 cup plus 6 tablespoons), the reserved chopped peppers and the chopped sweet potato to the pot; cover and cook, stirring frequently and adjusting the heat as needed to prevent overbrowning, until softened, 6 to 8 minutes. Add 3 cups baby spinach; cook, uncovered and stirring constantly, until wilted, 1 to 2 minutes. Stir rinsed beans, undrained tomatoes, prepared rice, 2 tablespoons cilantro and 1 teaspoon each salt, garlic powder, cumin and paprika until well combined. Stir in 1 cup cheese; remove from heat.
  3. Flip the peppers cut-sides up in the baking dish; divide the sweet potato mixture evenly among the peppers, mounding and pressing lightly if needed. Top with the remaining 1 cup cheese. Bake until the peppers are tender, the filling is hot and the cheese is melted, 20 to 25 minutes. Sprinkle with the remaining 2 tablespoons scallions and ½ tablespoon cilantro.
Home
0 Cart