If you've followed my blog for a bit, you've probably seen stuffed peppers pop up several times. It may seem repetitive, but stuffed peppers are super easy to make and are a great staple. Plus, peppers are packed with vitamin C and fiber and are a great low-carb option. And to be fair, each time I make stuffed peppers, the recipe is different!
This round of peppers, I went with classic taco ingredients and added one of my favorite foods: SWEET POTATOES!! Finally, sweet potatoes are making their way back into my diet as fall arrives and I couldn't be happier. Prepare yourselves.
Anyway, here's what you'll need for these delicious peppers.
INGREDIENTS:
This round of peppers, I went with classic taco ingredients and added one of my favorite foods: SWEET POTATOES!! Finally, sweet potatoes are making their way back into my diet as fall arrives and I couldn't be happier. Prepare yourselves.
Anyway, here's what you'll need for these delicious peppers.
INGREDIENTS:
- 4 medium bell peppers, halved
- 1 small yellow onion, diced
- 1 can black beans
- 1 can corn
- 1 medium sweet potato, cooked and diced
- 1 cup salsa, plus more for serving
- 1 package chicken sausage, diced
- 2 cups brown rice, optional
- Salt and pepper, to taste
- Cheese, for topping
DIRECTIONS:
Preheat oven to 350. Poke holes in the sweet potato and microwave for 4-5 minutes, until cooked. Allow to cool and then dice into small cubes.
Arrange pepper halves on a baking sheet, cut side up.
In a large bowl, mix the onion, beans, corn, sweet potato, 1 cup salsa, and diced chicken sausage together. Add a sprinkle of salt and pepper.
Scoop mix into pepper halves, filling as much as you want (don't worry if the tray gets a bit messy!)
Bake for 30-35 minutes until peppers are tender. Sprinkle with cheese and allow to bake for another 3-5 minutes until cheese is melted.
Serve peppers with 1/2 cup brown rice and salsa. Enjoy!
**If you're like me, you'll probably end up with some extra pepper filling. It's delicious, so don't throw it out! Perfect as a meal itself or with some brown rice.
Preheat oven to 350. Poke holes in the sweet potato and microwave for 4-5 minutes, until cooked. Allow to cool and then dice into small cubes.
Arrange pepper halves on a baking sheet, cut side up.
In a large bowl, mix the onion, beans, corn, sweet potato, 1 cup salsa, and diced chicken sausage together. Add a sprinkle of salt and pepper.
Scoop mix into pepper halves, filling as much as you want (don't worry if the tray gets a bit messy!)
Bake for 30-35 minutes until peppers are tender. Sprinkle with cheese and allow to bake for another 3-5 minutes until cheese is melted.
Serve peppers with 1/2 cup brown rice and salsa. Enjoy!
**If you're like me, you'll probably end up with some extra pepper filling. It's delicious, so don't throw it out! Perfect as a meal itself or with some brown rice.