🌶️Sweet Potato–Black Bean Stuffed Peppers
We’re cooking up a flavor-packed, nutrient-rich dish that checks all the boxes—high-fiber, vegetarian, anti-inflammatory, and downright delicious.
Packed with beta‑carotene from sweet potatoes, resistant starch from black beans, and vitamin‑C–rich bell peppers, this one-pan wonder is perfect for busy weeknights.
Imagine vibrant peppers bursting with creamy, cheesy filling—satisfying comfort food that’s actually good for you!
Why These Stuffed Peppers Shine
- Anti‑Inflammatory Powerhouse: Sweet potatoes, black beans, and peppers each bring big health benefits.
- Simple & Speedy: Uses microwaveable brown rice—prep in under 15 minutes.
- Plant‑Based Protein: Beans + cheese deliver satisfying protein and fiber.
- Colorful & Versatile: Mix pepper colors, switch up cheese, add your twist.
Quick Facts at a Glance
| Attribute | Details |
|---|---|
| Total Time | 75 minutes |
| Active Time | ~40 minutes |
| Servings | 6 (1 pepper each) |
| Calories | ~350 per serving |
| Diet Tags | Vegetarian, Gluten‑Free, High‑Fiber, Anti‑Inflammatory |
Ingredients: Full Breakdown
We recommend gathering:
- 6 small bell peppers (~6 oz each)
- 1 Tbsp extra‑virgin olive oil
- 1½ cups chopped scallions (reserve 2 Tbsp for topping)
- 1 medium sweet potato (about 1½ cups chopped)
- 3 cups baby spinach
- 1 (15 oz) can no‑salt black beans, rinsed
- 1 (10 oz) can diced tomatoes with green chiles
- 1 (8.8 oz) package microwaveable brown rice
- 2½ Tbsp fresh cilantro, chopped
- 1 tsp each salt, garlic powder, cumin, smoked paprika
- 2 cups shredded Colby‑Jack cheese
Step‑by‑Step Cooking Guide
1. Prep the Bell Peppers
- Preheat oven to 375 °F.
- Cut tops off peppers (~¼ in.) and remove seeds.
- Bake cut‑side down for ~15 minutes until slightly softened. Cool for ~10 minutes.
2. Cook the Filling
- In a large pot, heat olive oil.
- Add scallions (all but 2 Tbsp), chopped pepper tops, and sweet potato.
- Cook covered over medium heat for 6–8 minutes.
- Add spinach; cook until wilted.
- Stir in black beans, diced tomatoes, rice, cilantro, and spices.
- Mix in 1 cup cheese; remove from heat.
3. Stuff & Bake
- Turn peppers upright; fill each evenly with mixture.
- Top with remaining cheese.
- Bake 20–25 minutes until cheesy and hot.
- Garnish with scallions and cilantro.
Pro Tips from the Test Kitchen
- Choose peppers of similar size (~6 oz each) for even cooking.
- Keep peppers upright: use a snug baking dish or foil balls.
- Reds, oranges, yellows are sweeter—feel free to mix or go monochrome.
Nutrition Highlights
- Sweet potatoes = beta‑carotene + soluble fiber = inflammation‑fighting and heart‑healthy.
- Black beans = fiber + plant protein; resistant starch feeds your gut.
- Bell peppers = vitamin C‑rich immunity boosters (more than oranges!).
- Spinach = iron, vitamins, antioxidants.
Quick Tips:
High‑Fiber Stuffed Peppers for Weight Loss
This dish delivers 15 g fiber per serving—so it keeps you full, supports digestion, and helps regulate blood sugar. Perfect for anyone watching their weight or trying to help keep cholesterol in check.
Vegetarian and Gluten‑Free Dinner Recipe
No meat. No gluten. No compromise. These peppers deliver plant protein, all the essential nutrients, and a melting cheesy top layer—all in one clean, easy recipe.
Anti‑Inflammatory Sweet Potato Recipes
Sweet potatoes are an anti‑inflammation superstar. This recipe pairs them with antioxidants from peppers and tomatoes, plus gut‑loving spinach and beans. Arthritis-friendly? Check.
Easy Meal Prep: Make Ahead Stuffed Peppers
Pre‑bake peppers and prep filling ahead. Store separately, then assemble and bake when you’re ready. Ideal for batch cooking and fridge-ready lunches.
How to Reheat Stuffed Peppers
- Microwave: ~1–2 minutes on medium heat.
- Oven: 350 °F for ~15 minutes, covered with foil.
- Air fryer: 2–3 minutes at 350 °F.
Vegetarian Protein Boost Tips
Add extras: cooked quinoa, chickpeas, tofu, or grilled tempeh. Top with Greek yogurt or guacamole. Serve over greens or in whole‑grain tortillas.
Creative Variations to Explore
- Spicy Kick: Add chipotle peppers or jalapeños in filling.
- Zesty Swaps: Try quinoa, farro, or cauliflower rice instead of brown rice.
- Cheesy Tweaks: Use pepper jack, mozzarella, or vegan cheese.
- Nutty Crunch: Sprinkle with chopped nuts or seeds (pumpkin, chia).
Serving and Pairing Recommendations
- Serve with a crisp side salad (arugula + lemon dressing).
- Drizzle with cilantro‑lime crema or salsa verde.
- Works as a full dinner, side dish, or party appetizer (cut into wedges!).
Troubleshooting Tips
- Runny filling? Drain tomatoes or reduce liquid cooked off.
- Peppers too soft? Skip the pre‑bake.
- Filling not hot? Let filling rest on warm stovetop for 5 minutes before baking.
Why You’ll Love These Stuffed Peppers
- Zero guilt, all flavor.
- Easy assembly, big payoff.
- Vegetarian and nutrient‑dense.
- Adaptable to your taste or pantry.
- Impressively colorful—Instagram-worthy dinner.
Frequently Asked Questions (FAQs)
Can I make these vegan?
Absolutely. Swap Colby‑Jack for vegan cheddar or nutritional yeast, and it’s a complete plant‑based meal.
Are they freezer‑friendly?
Yes! Freeze stuffed, unbaked peppers in airtight containers. Bake from frozen at 375 °F for 35–40 minutes covered, then 10 minutes uncovered.
What if I don’t have microwave rice?
Use any cooked grain—quinoa, farro, or rice. Make sure it’s fluffy, not sticky.
Can I swap beans?
Sure—pinto, kidney, or lentils work well. Adjust seasoning to taste.
How spicy are these peppers?
They’re mild and family‑friendly. Add heat with chopped chilies or spicy sauces.
Are they meal‑prep friendly?
Yes! Pre‑bake peppers and make filling in advance. Assemble and bake when ready.
Is this suitable for weight‑loss plans?
At ~350 calories and 15 g fiber, it’s a satisfying, balanced meal ideal for portion‑controlled diets.
Conclusion
These Sweet Potato–Black Bean Stuffed Peppers are more than just a recipe—they’re a smart, flavorful way to eat better without sacrificing taste.
With anti‑inflammatory ingredients, easy prep, and endless variations, they’ll be your go‑to for nourishing weeknight meals or show‑stopping dinners. Give them a try tonight, and let us know how they inspired your kitchen creativity!
References & Links
- Nutrition data: USDA
- Antioxidant benefits: “Bell Peppers and Immunity,” Journal of Nutritional Biochemistry
- Resistant starch in beans: Gut Health Quarterly
- Culinary techniques adapted from EatingWell Test Kitchen