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
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.
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?
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.
Nutritional Information & Recipe