Southwest Quinoa and Spiralized Sweet Potato Stuffed Bell Peppers

gluten freevegetarian
Southwest Quinoa and Spiralized Sweet Potato Stuffed Bell Peppers

If you’re a subscriber of our newsletter or you follow me on social media, you may know the big news by now.

If you don’t, today’s the day where I officially share the news on the blog! And what better way to celebrate the announcement than with these gorgeous Southwestern style stuffed bell peppers with quinoa and spiralized sweet potato?

There is no better way!

Before I get to the big announcement, let me just tell you that one of the first meals I learned how to make when I graduated from college and moved into my very own apartment (a one bedroom in Hoboken) was stuffed peppers.

Southwest Quinoa and Spiralized Sweet Potato Stuffed Bell Peppers

They’re great because you can make a big batch of them and have them on hand for so many meals, for so many days. They save very well – and freeze well, too! They’re meal-prep friendly and your friends will definitely be jealous of your lunch.

Stuffed peppers are so satisfying, squeeze in so many veggies, and have just such a textural variety, you never get bored eating them! You can change up the flavors, the ingredients, the toppings (you can omit the cheese if you’re watching your dairy intake or a vegan.)

I’m really a fan of the stuffed bell pepper and I think they’ll never go out of style, as long as I have something to say about it.

Southwest Quinoa and Spiralized Sweet Potato Stuffed Bell Peppers

For these peppers, I decided to go with my usual recipe (a Southwestern style stuffed pepper) and add in sweet potato noodles for a healthy carb boost and an extra texture.

OMG. I ate them for three nights. THREE!

Each serving is 1 full bell pepper (so two halves.) These kinds of recipes are tricky, because depending on the size bell pepper you get, the servings may vary. Just go with the flow – these peppers are very filling, so if you buy a very large pepper, one serving may just be 1 bell pepper halve.

Southwest Quinoa and Spiralized Sweet Potato Stuffed Bell Peppers

Now onto the big announcement:


I’m still pinching myself as I type this. Never in a million years would I think I’d be on national live television, promoting a product I created and cookbooks I wrote. Never!

But I am, and I worked so hard to get here, and you all helped me get here, so I’m just feeling all kinds of grateful and blessed. My nerves haven’t started up yet, but I’m sure they will!

And I’ll definitely be re-watching Joy. Have you seen it? Such an inspirational movie, I highly recommend it! And maybe one day, there will be a movie named Ali. 😉

A few things:

  • The Inspiralizer will be at its lowest price EVER on HSN. It will never be this price again, so if you’ve been meaning to buy an Inspiralizer or you want to stock up on gifts, now’s the time!
  • The Inspiralizer will be exclusively in 3 colors- red, green, and white! These colors won’t be sold on our website or Amazon, so the airing on HSN will be the only time you can get them!
  • If you don’t have access to a TV or won’t be home when the show airs, you can live stream the segments here:

Now for the most important part, the air dates/times (all in EST):

Wednesday, January 25

  • 6:00am EST
  • 10:00am EST
  • 3:00pm EST

And that’s all you really need to know! Thank you for the support – and be sure to tune in and tell your friends!

More to come, so make sure you stay subscribed to our newsletter. More exciting things coming soon…

Now you can watch a cooking video of this recipe:


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 5 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Southwest Quinoa and Spiralized Sweet Potato Stuffed Bell Peppers

Prep Time15 mins
Cook Time45 mins
Total Time1 hr


  • 6 medium-large bell peppers pick the colors you like best!, halved, seeds removed fully
  • 1 large sweet potato peeled Blade D, noodles trimmed
  • 1.5 cups cooked red quinoa
  • 14.5 oz can diced tomatoes
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon paprika
  • ¼ teaspoon onion powder
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • 15 oz can black beans drained and rinsed
  • 1 cup whole kernel corn from a can, drained
  • salt
  • ½ cup shredded Mexican cheese blend
  • 2 tablespoons minced cilantro
  • 2 avocadoes peeled, pitted and sliced


  • Preheat the oven to 375 degrees F. Lightly grease a 9 x 13 baking dish or rimmed baking sheet. Spritz the peppers with the cooking spray and lay out in the dish/sheet.
  • Place a large skillet over medium-high heat and add the olive oil. Once oil is shimmering, add the sweet potato noodles and season with salt and pepper. Cook for 5-7 minutes or until mostly wilted (they don’t need to be fully cooked, because they will cook longer in the peppers.) Add the quinoa, tomatoes, cayenne, paprika, onion powder, cumin, chili powder, garlic powder, black beans, and corn. Season with salt. Mix together.
  • Stuff the peppers with the quinoa mixture until all peppers are filled. If using cheese, sprinkle each pepper with cheese. Once peppers are filled to your preference, cover the dish/sheet with foil.
  • Bake the peppers for 20 minutes and then remove the foil and bake for another 10-15 minutes or until peppers start to slightly brown.
  • Remove the peppers from the oven, garnish with cilantro, and serve with avocado.


Per Serving (1 stuffed bell pepper halve ((out of 12)) - Calories: 163, Total Fat: 6g, Sodium: 173mg, Carbs: 23g, Fiber: 8g, Sugars: 2g, Protein: 6g

Southwest Quinoa and Spiralized Sweet Potato Stuffed Bell Peppers

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I am SOOO excited for you, Ali! I have no doubt this will be an incredible experience- you deserve it!
Pam says:
Big time. Big time. Your hustle paid off :) And I was just thinking I would like to have a spiralizer in a color. Thank you for your recipes, have a great week!
Ah Ali congrats that is so cool!! It's funny you mentioned Joy because I went to the movies yesterday to see La La Land and as I was watching felt inspired again and thought "I need to watch Joy again..." YAY HSN! Congrats again <3
That is so exciting! Congratulations!! I'll try to catch you on the show. This recipe looks delicious. I will be trying it out this week!
Colby J says:
Ali, your Aunt suggested your blog to me, she is so proud of you! Can't wait to try some of your recipes!
Sarah Banks says:
Absolutely cannot wait to try these in February when my whole30 is over!! They look amazing!
Maria says:
Congrats Ali!
Brenda Rajagopal says:
Will be up early to wAtch hsn program. 5 am p.s.t. Congratulations.
Stephanie says:
Congratulations on being on HSN. And the excellent vegan recipe.
Congrats!!! You're going to be amazing! I'm glad more people will have spiralizers in their home :)
Hillary Gras says:
Congratulations Ali! I love the colors!!!! Question on freezing these... would you freeze the whole thing already cooked? Pre-cook? Or separate filling? I know.... #allthequestions :)
Hillary Gras says:
Also to answer your other meal plan post, spiralized cukes (on sale this week) and curried chicken salad for lunch, and spiralized Greek salad!
RuthDetroitArea says:
hi Ali - Congratulations! Next step is your own cooking show on the Food Network! These stuffed peppers were a real hit -- I'll be making them often! ~ruth
Kay Taylor says:
I don't think I get the channel HSN on Telus in Calgary, I am very disappointed. I am new to this and made a couple of dishes that were pretty darn good. Keep up the good work
Amber H says:
Hi Ali, congrats on your big t.v. debut! I just made these and they were so dang good! I had 3 huge red peppers on hand so I ended up with extra filling. I just baked that as well and now have a little side or perfect tortilla dip. I'll be making these again very soon!
Emily Whitworth says:
Hey Ali, Love all of your recipes, but here in the UK, i have no idea how much '1 cup' of something is!! Do you have any idea in grams what 1 x cup would be in your recipes?? thank you Emily x
Peyton Miller says:
Love this recipe! I also added a bit of jalapeño for some spice, and it was delicious! Thank you!
Kim says:
Oh my goodness, I LOVED these!!! I ate them 4 times last week and I still wasn't sick of them! That's a high compliment, because I do not like leftovers at all. I'm planning to make them again this week but I'm going to make them with a Greek twist. I'm going to add some artichoke hearts and capers and maybe olives, and some oregano and parsley instead of the southwestern spices.
Nina M says:
i meal prepped these for family that came to visit this past weekend. i thought it would work well to cook the filling, fill the peppers and lay them in a container to freeze, then thaw out and bake. however, the peppers created so much water in the pan while baking. i don't know if it would be better to blanch the peppers first, like most stuffed pepper recipes say, or to cook the whole stuffed pepper before freeezing, or to bake directly from the freezer without thawing or what, but unfortunately these did not turn out and i was kind of embarrassed to serve them to guests....i will try again with some modifications, since i love stuffed peppers and have succeeded with them in the past. let me know if you have any tips!
April says:
OMG, I like stuffed bell pepper,too. I will learn to cook this tonight!! Thank you so much for sharing!
Donna says:
This looks fantastic. Thank you for including the nutritional information. Will be making this soon.
Meaghan says:
You're so welcome!

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