Stuffed Bell Peppers
Stuffed Bell Peppers and roasted sweet potatoes all baked on one pan. These peppers feature taco meat, sweet potatoes, peppers, brown rice, and corn.
Servings: 6 servings
Cost: $15.27
Equipment
Ingredients
- 2 medium sweet potatoes 1.3 pounds
- 3 tablespoons olive oil divided
- 3 large sweet bell peppers can be red, orange, and/or yellow; I use 1 of each
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano flakes
- 1/2 teaspoon paprika
- 1-1/2 teaspoons ground cumin
- Salt and pepper
- 1 pound extra lean ground beef
- 1 teaspoon minced garlic
- 1 (8-ounce) can tomato sauce I like Muir Glen
- 1/2 cup cooked white rice use leftover rice or grab some Ready Rice in a pinch!
- 3/4 cup Monterey jack or sharp cheddar cheese, freshly shredded
- Toppings as desired see note 1
Instructions
- Preheat oven to 375°F. While waiting for it to preheat, peel and chop sweet potatoes into 1/2-inch thick coins. Halve the large coins. Place potatoes on a large sheet pan. Prepare the seasoning mixture: combine chili powder, garlic powder, onion powder, dried oregano flakes, paprika, ground cumin, and salt/pepper to taste. (I add about 1 teaspoon each, but add to preference). Stir together. Add 1 tablespoon olive oil over potatoes and then 1 and 1/2 teaspoons seasoning mixture.
- Halve bell peppers down the middle and remove the seeds, membranes, and cores. Place in the center of the sheet pan. (don’t overlap peppers and sweet potatoes or you’ll steam not roast the veggies!) Drizzle remaining 2 tablespoons olive oil over the peppers and add some salt and pepper to each pepper. Place in oven and cook 25 minutes.
- Meanwhile, in a large pan, cook and break up ground beef until no longer pink (about 5–6 minutes). Drain any remaining grease. Add garlic and cook until fragrant, about 30 seconds. Add tomato sauce, remaining seasoning mix, and the leftover cooked rice. Stir until combined. Reduce heat to low and allow to simmer until ready to stuff the peppers.
- Remove peppers and toss around the sweet potatoes. Add meat filling to the sweet peppers, using all of it. Place the pan back in the oven and cook another 10 minutes. Remove. Potatoes and peppers should be crisp tender (If not, return to oven for another 5–10 minutes). Top each pepper with even amounts of cheese and add back to the oven another 5 minutes or broil on high 2–3 minutes.
- Remove and serve. Add your favorite toppings. I like sour cream, fresh lime, fresh cilantro, and avocados best! Enjoy!
Notes
Note 1: Optional toppings: fresh cilantro, fresh lime, fresh avocado/guac, jalapeños, 1 cup fat free sour cream, and/or additional cheese.
Storage: Refrigerate: Place cooled stuffed peppers in an airtight container; store in the fridge for up to 4 days.
Freeze: Wrap each pepper in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 345kcal | Carbohydrates: 32.3g | Protein: 23.6g | Fat: 13.7g | Cholesterol: 58mg | Sodium: 627mg | Fiber: 5.9g | Sugar: 9.1g