Stuffed Bell Peppers with Chipotle Sweet Potato
Smoky chipotle, sweet potatoes, and cheesy goodness make these Stuffed Bell Peppers a perfect, flavorful meal for any weeknight or meal prep.
Hey there! If you’re looking for a fun twist on stuffed peppers, you’re going to love these Stuffed Bell Peppers with Chipotle Sweet Potato. They pack a perfect balance of heat and sweetness, with smoky chipotle powder and hearty sweet potatoes in every bite. Plus, they’re loaded with protein and veggies, making them an awesome option for a weeknight dinner or meal prep!
Ingredients You’ll Need
- Bell peppers
- Olive oil
- Ground sausage (or ground beef/turkey)
- Onion
- Garlic
- Canned chopped tomatoes in sauce
- Chipotle powder
- Paprika
- Onion powder
- Sour cream
- Sweet potato
- Cooked brown rice
- Shredded Mexican cheese
Recipe Substitutions And Notes
- Swap sausage for ground chicken, turkey, or even a plant-based meat alternative like lentils or tofu for a vegetarian option.
- You can use butternut squash if sweet potatoes aren’t your thing.
- Chili powder as a milder alternative to chipotle powder. For extra smokiness without the spice, you can also use a little liquid smoke.
How to Make Stuffed Bell Peppers with Chipotle Sweet Potato
Roast the Peppers
First things first, let’s roast those bell peppers! You’ll want to deseed and halve 4 bell peppers, but you can leave them whole if you prefer. Drizzle a bit of olive oil over them and roast in a 425°F oven. That little bit of char makes the peppers soft and adds a whole new depth of flavor.
Prepare the Filling
While the peppers are roasting, brown up your favorite ground meat – I love using sausage, but ground beef or turkey works just as well. Toss in some chopped onion and minced garlic, and let those flavors really come together. Now, for the smoky goodness – we’re talking chipotle powder, paprika, and onion powder. These spices create a bold, smoky flavor that pairs perfectly with the sweetness of the diced sweet potatoes you’ll add next.
Mix in canned tomatoes with their sauce and a little sour cream for that creamy texture. Then, toss in your pre-cooked brown rice. The rice soaks up all those incredible flavors, and the sweet potatoes cook until they’re just tender, adding the perfect texture.
Stuff the Peppers
After your peppers are done roasting, fill them up with the stuffing, top everything with shredded Mexican cheese, and pop them back in the oven to melt the cheese. This last step ties the dish together with that gooey, cheesy layer we all love!
Serving Suggestions
Serve these stuffed peppers with some garlic bread or a crisp side salad for a complete meal. The smoky, sweet, and savory flavors in this dish will have everyone going back for seconds!
These Chipotle Sweet Potato Stuffed Bell Peppers are such a flavorful, cozy dish that’s great for any night of the week. Plus, they reheat like a dream, so they’re perfect for leftovers.
More Stuffed Bell Peppers
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Stuffed Bell Peppers with Chipotle Sweet Potato
Equipment
- Measuring Cups and Spoons
- Peeler
- Can opener
Ingredients
- 4 Bell peppers (deseeded and cut in half)
- 2 teaspoon extra-virgin olive oil
- 1 lb sausage (ground beef or ground turkey)
- ½ chopped medium onion
- 1 minced clove of garlic
- 28 oz chopped tomatoes in tomato sauce
- 1 teaspoon chipotle powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ cup sour cream
- 1 chopped medium sweet potato (peeled)
- 4 servings prepared brown rice (cooked according to package directions)
- 1 cup shredded Mexican cheese
Instructions
- Preheat oven to 425℉.
- Prepare 4 Bell peppers by cutting out the tops and removing the seeds and core. Cut peppers in half if you wish (not required). Discard removed pieces. Place peppers in a casserole dish. Drizzle with 2 teaspoon extra-virgin olive oil and roast them in a preheated 425°F oven for 15 minutes. It's okay if a small amount of water accumulates in the dish. The goal is to achieve a slightly charred appearance on the peppers.
- In a large skillet, brown 1 lb sausage until it is no longer pink. Add ½ chopped medium onion and cook until translucent. Add 1 minced clove of garlic and cook until it becomes fragrant.
- Add 1 teaspoon chipotle powder, 1 teaspoon paprika and 1 teaspoon onion powder to the skillet. Stir the ingredients until well combined.
- Add 28 oz chopped tomatoes in tomato sauce, 1 chopped medium sweet potato, and ½ cup sour cream to the skillet. Cook the mixture until the potatoes are nearly fork-tender.
- Add 4 servings prepared brown rice to the skillet and gently stir until the mixture is thoroughly combined.
- Fill the casserole dish with the prepared stuffing, ensuring the peppers are generously filled.
- Bake the stuffed peppers in the preheated 425°F oven for 10 minutes.
- Sprinkle 1 cup shredded Mexican cheese over the casserole and return it to the oven for an additional 5 minutes to melt the cheese.
- Enjoy the flavorful dish while it’s warm. Consider serving it with a side of garlic bread or a refreshing side salad.