Delicious Sweet Potato and Black Bean Stuffed Peppers Recipe

Мethod of preparation

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil. 2. Place the halved bell peppers on the prepared baking sheet with the cut side up. Lightly drizzle with olive oil and season with a pinch of salt. Bake in the preheated oven for about 15 minutes, or until they start to soften. 3. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. 4. Add the diced sweet potatoes to the skillet. Cook, stirring occasionally, for about 10 minutes, or until the sweet potatoes are tender. Add a splash of water if needed to prevent sticking. 5. Stir in the black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together. 6. Remove the skillet from heat and stir in the chopped cilantro. 7. Remove the bell peppers from the oven. Spoon the sweet potato and black bean mixture into each pepper half, packing the filling tightly. 8. If using cheese, sprinkle a generous amount over the stuffed peppers. 9. Return the stuffed peppers to the oven and bake for an additional 10-15 minutes, or until the peppers are fully tender and the cheese is melted and bubbly. 10. Serve the stuffed peppers warm, garnished with lime wedges for an extra burst of flavor.