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Sweet Potato and Black Bean Stuffed Peppers

Delicious Sweet Potato and Black Bean Stuffed Peppers Recipe

Discover the Perfect Side Dish: Sweet Potato and Black Bean Stuffed Peppers

Looking for a unique and flavorful side dish to elevate your meals? Our Sweet Potato and Black Bean Stuffed Peppers are a delightful blend of vibrant ingredients, perfect for any occasion. This dish offers an exciting twist on traditional stuffed peppers, combining the natural sweetness of sweet potatoes with the hearty earthiness of black beans, enhanced by a medley of spices and fresh herbs. Ideal for both casual dinners and festive gatherings, these stuffed peppers are as visually appealing as they are tasty.

Why You’ll Love This Recipe

  • Flavorful Fusion: The combination of sweet potatoes and black beans creates a rich, satisfying taste.
  • Healthy Ingredients: Packed with vitamins, minerals, and fiber, this dish is both nutritious and delicious.
  • Easy to Prepare: Simple steps and straightforward ingredients make this recipe accessible for any home cook.

Perfect Pairings

These stuffed peppers pair wonderfully with a wide variety of main courses. Consider serving them alongside grilled chicken, a hearty salad, or a light quinoa dish to create a balanced and complete meal. Their vibrant colors and aromatic flavors also make them a standout dish on any buffet table.

Ingredients

  • 4 large bell peppers, halved and cored
  • 2 medium sweet potatoes, peeled and diced
  • 1 can black beans, drained and rinsed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup shredded cheese (optional)
  • 1 lime, cut into wedges for serving

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.

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