Easy weeknight meal alert!! These stuffed peppers are as easy as they are delicious and can be customized to anything you want.
These stuffed peppers are also a great option to make for a group of people ahead of time.
And finally if they need one more delicious endorsement…they can also be made vegetarian and are still super satisfying!
Southwest Stuffed Peppers with Sweet Potatoes
4 – 5 bell peppers (depending on size), any color you like, cut in half
1 lb ground beef
1/2 onion, diced
1 tbsp taco seasoning (homemade or store bought)
1 small sweet potato, peeled and diced into 1/4″ cubes
4oz can diced green chiles
1 jalapeno, diced
1/2 cup corn kernels
1 can black beans, drained and rinsed
1 cup Monterey jack cheese, grated
Heat pan over med-high heat. Add ground beef and onion, cook until beef has browned.
Add taco seasoning.
While beef is cooking, boil potatoes in small pot of water for 5 minutes until fork tender. Drain potatoes.
Add potatoes, corn, chiles, and beans to ground beef.
Season with salt and pepper to taste – don’t be shy.
Lay peppers in greased baking pan. Stuff peppers with filling. Make sure they are really packed well and you can pile any additional filling on top of peppers.
Sprinkle peppers with cheese and bake in 375 degree oven for 30 minutes until melted and the peppers have softened. Broil for additional 2 – 3 minutes until cheese has slightly browned. Serve with avocado if desired.