Black Bean Sweet Potato Stuffed Bell Peppers

By á-173737

Delicious, Mexican inspired stuffed bell peppers with quinoa, black beans, and sweet potatoes. Incredibly healthy, gluten-free, and vegetarian!

Ingredients

• 1 • 1 teaspoon olive oil
• 2 • 2 cloves garlic, minced
• 1/2 • 1/2 large yellow onion, diced (about 1/2 cup)
• 1/2 • 1/2 jalapeno, seeded and diced
• 3/4 • 3/4 cup uncooked quinoa
• 2 • 2 cups vegetable broth, divided
• • 1-15 oz can black beans, rinsed and drained
• 1 • 1 medium sweet potato, peeled and finely diced
• 2 • 2 Roma tomatoes, seeded and finely chopped
• 1 • 1 tablespoon chili powder
• 1/2 • 1/2 teaspoon cumin
• 1/2 • 1/2 teaspoon dried oregano
• 1/2 • 1/2 cup chopped cilantro
• 1 • 1 teaspoon red pepper flakes, if desired
• 1/8 • 1/8 teaspoon pepper
• 1/8 • 1/8 teaspoon salt, plus more to taste if desired
• 3 • 3 large red bell peppers, seeds removed and cut vertically
• 3/4 • 3/4 cup reduced fat shredded colby jack cheese

Preparation

Step 1

1. Preheat oven to 400 degrees F.

2. In a saute pan over medium-high heat olive oil. Add onions, jalapeno. and garlic and saute until the onions begin to soften and turn translucent about 4-5 minutes. Place into large bowl and set aside.

3. To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 1/2 cups of vegetable broth to a boil. Add in quinoa and bring mixture to a boil again. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl.

4. While quinoa is cooking place a medium pot over high heat and fill with water, bring water to a boil and add in diced sweet potato. Reduce heat to medium, cover, and continue to cook for about 6 minutes or until sweet potatoes are fork tender. This might take more or less time depending on how small you cut your sweet potatoes. Once tender, drain water from sweet potatoes and place into bowl with quinoa and onion mixture. Gently stir in black beans, tomatoes, remaining 1/2 cup of vegetable broth, chili powder, cumin, oregano, cilantro, red pepper flakes, and salt and pepper.

5. Arrange bell peppers in large skillet or baking pan and stuff with a heaping 1/2 cup of quinoa mixture. Cover with foil and bake for 20-30 minutes until peppers are tender. Uncover and sprinkle each with 2 tablespoons of cheese. Place in oven for 5 minutes longer or until cheese melts. Remove and serve immediately with toppings such as sour cream, your favorite hot sauce or guacamole.