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Merry

Healthy Black Bean Stuffed Peppers

Bright, colorful, and loaded with flavor, these sweet potato-black bean stuffed peppers are a wholesome meal that’s perfect for any occasion. Packed with tender sweet potatoes, hearty black beans, spinach, and brown rice, all seasoned with bold spices and topped with gooey melted cheese, this dish is as satisfying as it is nutritious. Whether it’s a weeknight dinner or a meal-prep favorite, these stuffed peppers will quickly become a household staple.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 stuffed peppers
Course: Main Course
Cuisine: Mediterranean-Inspired
Ingredients Method Notes

Ingredients
  

  • 6 small assorted-color bell peppers about 6 ounces each
  • 1 tablespoon extra-virgin olive oil
  • 1½ cups chopped scallions divided
  • 1 medium sweet potato scrubbed and chopped (about 1½ cups)
  • 3 cups packed baby spinach
  • 1 15-ounce can no-salt-added black beans, rinsed
  • 1 10-ounce can no-salt-added diced tomatoes with green chiles, undrained
  • 1 8.8-ounce package microwaveable brown rice, prepared according to package instructions
  • 2½ tablespoons finely chopped fresh cilantro divided
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 cups shredded Colby-Jack cheese divided

Method
 

Preheat the Oven:
  1. Preheat your oven to 375°F. Lightly coat an 11-by-7-inch baking dish with cooking spray.
Prepare the Bell Peppers:
  1. Slice about ¼ inch off the tops of the bell peppers and remove the seeds and ribs.
  2. Coarsely chop the pepper tops, discarding the stems, and set aside (about ½ cup).
  3. Place the hollowed-out peppers, cut-sides down, in the prepared baking dish and bake for 15 minutes, until slightly softened. Let cool at room temperature for 10 minutes.
Cook the Filling:
  1. Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Reserve 2 tablespoons of scallions for garnish.
  2. Add the remaining scallions, chopped pepper tops, and sweet potato to the pot. Cover and cook, stirring frequently, for 6–8 minutes, until softened.
  3. Add baby spinach and cook, stirring constantly, until wilted (about 1–2 minutes).
  4. Stir in the black beans, undrained tomatoes, prepared brown rice, 2 tablespoons of cilantro, and seasonings (salt, garlic powder, cumin, and smoked paprika). Mix well and stir in 1 cup of shredded cheese. Remove from heat.
Stuff the Peppers:
  1. Flip the softened peppers cut-sides up in the baking dish.
  2. Divide the filling evenly among the peppers, mounding slightly and pressing gently if needed.
  3. Top each stuffed pepper with the remaining 1 cup of cheese.
Bake the Peppers:
  1. Return the baking dish to the oven and bake for 20–25 minutes, or until the peppers are tender, the filling is hot, and the cheese is melted.
Garnish and Serve:
  1. Sprinkle the stuffed peppers with the reserved scallions and ½ tablespoon of chopped cilantro. Serve warm and enjoy!

Notes

  • Customize the Filling: Add corn, diced jalapeños, or shredded chicken for variety.
  • Make It Vegan: Use a plant-based cheese alternative and replace brown rice with quinoa for extra protein.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
  • Freezing Tips: Assemble the stuffed peppers without baking, wrap them tightly, and freeze for up to 3 months. Bake directly from frozen, adding 10–15 minutes to the cook time.

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