Sweet potato, black bean and veggie stuffed peppers

Sometimes you just have the impulse to eat all of the vegetables in your refrigerator. Or maybe it’s just me? Regardless, what resulted was a scrumptious, inexpensive recipe that packs quite the nutritional punch.

5 green bell peppers
1 small onion, diced
One pack of sliced mushrooms
2 zucchini, chopped
1-2 sweet potatoes
1 can diced tomatoes with green chiles
1 can black beans
1/2 small jalapeño, diced
Sliced cheddar cheese
Olive oil
Garlic powder
Salt and pepper

Prep: Cut the tops off the bell peppers and parboil them by submerging in boiling water for 5 minutes. Throw the sweet potatoes in the microwave for 4 minutes so they’re just about half cooked, then chop them. And preheat the oven to 350.

Heat up about 2-3 tbsp of olive oil in a deep pan on medium. Throw in the onion and cook a bit. Add the chopped zucchini, sweet potato, mushrooms, jalapeño and generous seasonings. Let it all sautée for 5 minutes, then add in the black beans and tomatoes (both unstrained). Stir and let cook for at least 8 minutes. It will reduce and the flavors will deepen.

Arrange the bell peppers in a deep baking pan. Using a ladle, stuff the peppers with the veggie mixture. Top with a slice of cheese and bake for 20 minutes. Voila! Lunch for the week!

stuffed peppers


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