Sweet Potato Sage Stuffed Peppers

Stuffed peppers have long been a comforting canvas in Mexican-inspired home cooking, ready for whatever the season brings. Here, roasted sweet potato and fresh sage mingle with black beans, quinoa, and warm spices inside tender bell pepper halves.

Serves 4 · 25 min prep · 55 min cook

Estimate for one serving

• 390 cal
• 16g protein
• 54g carbs
• 14g fat
• 3g fiber

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Ingredients

• 1.25 lb sweet potatoes
• 2 tbsp fresh sage leaves
• 4 large bell peppers
• 1 medium yellow onion
• 3 garlic cloves
• 1.5 cups cooked quinoa
• 1 (15 oz) can canned black beans
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 tbsp olive oil
• 3/4 cup shredded Monterey Jack cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro
• 1 lime lime wedges

Instructions

1. 1Preheat the oven to 400°F. Peel the sweet potatoes and cut into ½-inch dice. Toss with one tablespoon olive oil, half the salt, and the torn sage leaves on a sheet pan.
2. 2Roast until the cubes are tender and lightly browned at the edges, 20 to 25 minutes. Set aside to cool slightly.
3. 3Halve the bell peppers lengthwise and remove the seeds and membranes. Arrange the halves cut-side up in a 9-by-13-inch baking dish. Brush the insides lightly with the remaining olive oil.
4. 4Dice the onion and mince the garlic. Warm a skillet over medium heat with a splash of oil if needed, then cook the onion until soft and golden, about 6 minutes.
5. 5Add the garlic, cumin, and chili powder; stir until the spices bloom and smell toasty, 30 to 45 seconds. Remove from heat.
6. 6Drain and rinse the black beans. In a large bowl combine the roasted sweet potato, cooked quinoa, black beans, onion mixture, remaining salt and pepper, and half the cheese.
7. 7Spoon the filling generously into each pepper half, mounding it slightly. Sprinkle the remaining cheese over the tops.
8. 8Pour a few tablespoons of water into the bottom of the baking dish to create steam. Cover loosely with foil and bake for 25 minutes.
9. 9Uncover and bake another 10 to 12 minutes until the peppers are soft, the cheese is melted and spotty brown, and the filling is hot throughout.
10. 10Chop the cilantro. Let the peppers rest 5 minutes, then garnish with cilantro and serve with lime wedges for squeezing over each half.