This Cheesy Sweet Potato Stuffed Pepper is a delicious option for a meatless meal!
Do you have a food that you just despised as a kid and now as an adult you actually love it?
I actually have a few- brussels sprouts, sauerkraut, and even sweet potatoes! Although, I still won’t really eat a sweet potato plain, but if you dress it up I’m all over it.
This recipe for Cheesy Sweet Potato Stuffed Peppers is a great twist on the classic stuffed pepper recipe. It also helps me with my goal of incorporating more meatless meals into our regular rotation.
Although, I promise you that this meal is hearty enough that no one will miss the meat! It’s packed full of flavor and tastes like you’re eating a decadent meal.
I also love that it’s fairly low cost! We normally have all of these ingredients on hand anyways!
Cheesy Sweet Potato Stuffed Pepper
- 3 Red bell peppers
- 1 1/2 Tbsps olive oil
- 1 Sweet potato cut into small cubes
- 1/2 Cup scallions sliced
- 1/2 Cup frozen corn
- 1 Tbsp salt
- 1 Tbsp pepper
- 1 Cup rice
- 6 Slices mozzarella cheese
Preheat oven to 375 degrees.
Chop off bell pepper tops.
Coat with olive oil, cover in foil, and bake for 40 minutes.
Add 1 cup rice to 1 1/2 cups of water in a small saucepan.
Add in all the vegetables and seasonings.
Cook until water is completely absorbed.
Stir together and add the rice and vegetable mix to the bell peppers.
Place 2 slices of cheese on top of each bell pepper.
Turn oven off and let cheese melt with the oven heat.
Serve and enjoy.
If you search the recipes on my site, you will find corn in the majority. So I’m not going to break my streak here- add corn. It makes everything better!
You could even add other vegetables if you’re trying to use up some leftovers. Broccoli or peas would taste delicious! But either way it’s a filling, satisfying meal for these chilly fall days!