Sweet Potato & Rice Stuffed Peppers
Hearty, colorful, and packed with flavor. These rice-stuffed peppers with sweet potatoes are a meatless win that comes together quickly and tastes like comfort.
Ingredients
- 2 Minute® Brown & Wild Rice Cups
- 2 large bell peppers, halved and seeded
- 2 tbsp olive oil
- 1 cup cooked sweet potato, diced
- 1/2 cup canned black beans, rinsed
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp pepper
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Instructions
Step 1
Preheat oven to 375°F. Heat rice according to package directions.Step 2
Place halved bell peppers in a baking dish, cut side up. Drizzle lightly with oil.Step 3
In a medium bowl. Combine sweet potato, rice, black beans, paprika, salt, and pepper.Step 4
Fill each pepper half with the mixture. Bake for 25 minutes until peppers are heated through.Step 5
Garnish with parmesan and parsley.
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Rice-Stuffed Peppers with Sweet Potato: Big Flavor, No Fuss
These rice-stuffed peppers with sweet potato are here to prove that meatless meals can still deliver serious satisfaction. With bold ingredients and no complicated prep, this dish delivers a colorful, craveable dinner in just 30 minutes.
Start with Minute® Brown & Wild Rice Cups for a hearty, ready-fast base. Add in soft, roasted sweet potato, black beans, and a little smoky paprika. Stuff the mixture into bell pepper halves, bake until just tender, and top with parmesan if you’re feeling it. That’s it. Zero stress, all flavor.
Whether you’re after a fresh take on stuffed peppers with rice or just need a reliable dinner you can build on, this one fits the bill. It’s flexible, filling, and perfect for weeknights.
Make It Your Own
Add crumbled feta or shredded cheese before baking. Stir in chopped kale or spinach for a green boost. Want heat? Toss in diced jalapeños or drizzle with hot sauce. You can even swap in Minute White Rice Cups if that’s what you’ve got.
Want to Add Ground Beef?
If you’re looking for a heartier version, these rice-stuffed peppers with sweet potato work just as well with ground beef. Brown the beef in a skillet with a pinch of salt and pepper, then stir it into the rice mixture before stuffing your peppers. The savory richness of the beef balances the natural sweetness of the potato and adds extra protein to make this dish even more filling. You can also swap in ground turkey or plant-based crumbles if you prefer.
These stuffed bell peppers work solo or served alongside a crisp salad, roasted veggies, or corn on the cob. Leftovers reheat well too, so they’re great for lunch the next day.
Rice-Stuffed Peppers with Sweet Potato Recipe FAQs
Can I make these stuffed peppers with ground beef and rice?
Yes. Cook the ground beef separately, then combine it with the rice, sweet potato, and spices before stuffing the peppers. It adds a savory, protein-rich twist that works great for a heartier meal.
What should I serve with rice-stuffed peppers?
Try a green salad, grilled vegetables, or a side of salsa and tortilla chips. They’re also filling enough to stand alone.
Are these vegetarian stuffed peppers?
Yes! This recipe is completely meatless and easy to make vegan by skipping or swapping the cheese garnish.
