Ingredients
4 large bell peppers (any color), tops removed and seeds cleared
1 large sweet potato, roasted and mashed
1 cup cooked quinoa
1/2 cup black beans, rinsed and drained
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp garlic powder
Salt and pepper to taste
1/4 cup shredded cheese (optional/vegan optional)
Fresh cilantro for garnish
Instructions
Step 1: Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it or adding a small amount of water to the bottom.
Step 2: In a large mixing bowl, combine the mashed sweet potato, cooked quinoa, black beans, cumin, smoked paprika, and garlic powder.
Step 3: Taste the mixture and season with salt and pepper as needed. Stir in shredded cheese if using.
Step 4: Spoon the filling into each bell pepper, pressing down gently to ensure they are fully packed.
Step 5: Place the peppers upright in the baking dish. Cover with aluminum foil and bake for 25 minutes.
Step 6: Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the tops are slightly golden.
Step 7: Garnish with fresh cilantro and serve warm.
Notes
You can roast the sweet potato ahead of time to save about 30 minutes on the day of cooking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Healthy Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: 315 kcal
- Sugar: 7g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
Keywords: sweet potato, quinoa, stuffed peppers, vegan dinner, healthy recipe
