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:


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

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  • 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


  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.

Sweet Potato and Black Bean Stuffed Bell Peppers

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