Sweet Potato and Black Bean Stuffed Bell Peppers

gluten freevegetarian

Stuffed peppers are a meal prep friendly way to enjoy lots of flavor, such as with these vegetarian stuffed peppers with spiralized sweet potatoes, black beans, and melted pepperjack cheese.

Sweet Potato and Black Bean Stuffed Bell Peppers

Sweet Potato and Black Bean Stuffed Bell Peppers

These simple stuffed peppers are a great way to serve up a lot of flavors and textures in a meal prep friendly way! Whenever I make stuffed peppers for dinner, I always look forward to leftovers, because they’re so easy to reheat and serve for lunch.

These bell peppers are a spin on my popular Southwestern Quinoa Stuffed Bell Peppers, just easier, quicker, and with a few changes. They’re such a popular recipe, I wanted to give you all another option.

Sweet Potato and Black Bean Stuffed Bell Peppers

You could add ground meat to make these for your meat lovers or just to hearty them up! Or, you could add quinoa for extra protein and texture!

And you could also serve these as breakfast, with a fried egg on top! Can you tell I love stuffed peppers?

Sweet Potato and Black Bean Stuffed Bell Peppers

How to reheat stuffed peppers

  • To reheat stuffed peppers, place in a casserole dish or on a baking sheet and bake at 350 degrees until warmed through, about 10 minutes.

Watch our video to learn how to spiralize a sweet potato using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

Nutritional Information & Recipe

Serves 12 pepper halves (so 6-12 servings)

Sweet Potato and Black Bean Stuffed Bell Peppers

15 minPrep Time

30 minCook Time

45 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 6 medium-large bell peppers (pick the colors you like best!), halved, seeds removed fully
  • 1 large sweet potato peeled, Blade D, noodles trimmed
  • 14.5oz 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
  • 15oz can black beans, drained and rinsed
  • 1 cup whole kernel corn, frozen or fresh
  • salt
  • ½ cup chopped scallions, green parts only
  • ½ cup shredded pepperjack cheese (or just use a Mexican cheese blend)
  • 2 tablespoons minced cilantro
  • 2 avocadoes, peeled, pitted and sliced

Instructions

  1. Preheat the oven to 375 degrees F. Lightly grease a large baking dish or rimmed baking sheet. Spritz the peppers with the cooking spray and lay out in the dish/sheet. Bake for 20 minutes.
  2. ?Meanwhile, 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 tomatoes, cayenne, paprika, onion powder, cumin, chili powder, garlic powder, black beans, and corn. Season with salt. Mix together.
  3. ?Once the peppers are done cooking, stuff the peppers with the mixture until all peppers are filled. Top each pepper with scallions and then sprinkle each with cheese.
  4. ?Bake the peppers for 10 minutes until cheese melts well. Remove the peppers from the oven, garnish with cilantro, and serve with avocado.
7.8.1.2
1319
https://inspiralized.com/sweet-potato-and-black-bean-stuffed-bell-peppers

Sweet Potato and Black Bean Stuffed Bell Peppers

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

The maximum upload file size: 300 MB. You can upload: image.

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

  • Weekly Recap
  • Kidsletter
  • Products + Sales

I have nothing prolific to say today (I’ve just been madly testing recipes for this project I’ll be announcing soon) except that today was the first day in my life that I actually enjoyed sliced tomatoes on a sandwich. 🍅 🍞⁣

I’m not a fan of raw tomatoes, except in something subtle like a pico de gallo or if they’re a tiny part of a meal, like a garnish. but today, I made this chickpea tuna salad melt with tomatoes and spinach and LOVED it. 👍🏼⁣

it got me thinking… I can’t be the only one. do you like raw tomatoes? 🤔
...

luca made a friend today! 👦🏼 🚴‍♂️⁣

one of the things that has made me sad during COVID has been that Luca hasn't spent much time with other kids his age. this summer, we had a little pod of a few kids, but slowly but surely, as the year went on, kids moved to the suburbs, enrolled in school (we didn't feel comfortable), and then as the temperature dropped, the rest of the kids stopped braving the cold and since we felt uncomfortable with indoor playdates, it was really just our little family hanging out. and Luca wasn't hanging out with anyone his age much. ⁣

I have so many thoughts on this. will this change his personality and social skills forever? will he be socially awkward? will he lose out on so many developmental milestones? will this affect his emotional awareness? the list goes on. I know it's only a year or so, but that's over 1/3 of his entire life!⁣

and now that we're in Florida, we just keep to ourselves at my parents' house and don't see any other kids. it's so nice to be together as a family, and I know so many families can't be together right now, so I'm so grateful for that. the other day, Luca saw a 7-year-old boy on a bike in my parents' neighborhood and he asked us if he could be his friend. I almost broke down in tears.⁣

so by chance, we were out on his bike this afternoon and sure enough, we saw the little boy again, riding his bike, with his mother. in that moment, I knew I had to make a move - so I called out to the mother and asked her, "I know this is going to sound weird, but my son would love to hang out with your son! I'd love to get your number so they can ride bikes together sometime!" I was so nervous, haha! ⁣

and just like that, Luca made a friend! they immediately started riding their bikes together (it was so cute I couldn't handle it!!!) and Roma even came a little bit later and literally slipped her hand into the little boy's hand, it was like she was starving for that connection. it was so adorable, and I'm so happy for Luca to have someone to safely play outside with and so I can shed some of this mama worry.⁣

as for these chocolate donuts, search the blog, they’re an oldie but a goodie! 🍩🍫
...

it's a mouthful, but it's mouth-watering. 👅 my TERIYAKI SALMON with RICED BUTTERNUT SQUASH and SESAME BROCCOLI 🥦  is live on the blog, and it's another must-add to your weekly meal plan. okay I say that all the time, but seriously - I'm only sharing recipes I make for our family, and these have all been slam dunks 🏀⁣

and last week I started the #inspiralizedmealplanideas hashtag so we'd have a running list of weekly meal ideas from this community, and it's a Monday thing, so tell me - what's ONE meal you're making this week? 🍴 leave it in the comments below and be sure to check back to see what other people are making and even SAVE this post for future reference! 📌⁣

#teriyaki #easydinners #healthydinners #salmondinner #salmonrecipes #feedfeed #f52grams #huffposttaste #thewayweeat #makemewhole #eatingwelleats #foods4thought #thekitchn #eatmoreveggies
...