Beef & Sweet Potato Stuffed Peppers

Bell peppers stuffed with beef and hearty vegetables and baked!

NAME	WEIGHT	VOLUME
Beef, ground	450 g / 1 lb	-
Olive oil, extra virgin	15 g	15 mL / 1 tbsp
Salt	to taste	-
Black pepper, freshly ground	to taste	-
Olive oil, extra virgin	30 g	30 mL / 2 tbsp
Yellow onion, diced	150 g	1 medium onion
Garlic, minced	9 g	3 cloves
Carrot, diced	80 g	2 large carrots
Red bell pepper, finely diced	120 g	1 pepper
Diced tomato, canned	400 g / 14 oz	1 can
Tomato paste	30 g	2 tbsp
Salt	to taste	-
Black pepper, freshly ground	to taste	-
Chili powder	24 g	3 tbsp
Paprika, sweet	2 g	1 tsp
Italian seasoning	1 g	½ tsp
Oregano, dried	-	¼ tsp
Red bell pepper, tops & seeds removed, cut in half lengthwise	-	4 peppers
Cheddar cheese, shredded	100 g / 3½ oz	1 cup

Preheat oven to 175°C / 350°F. Line a baking sheet with parchment paper.
In a skillet, heat olive oil over medium high heat and brown beef until cooked through, about 5 to 6 minutes. Season with salt and black pepper. Drain excess fat and transfer beef to a plate.
Add olive oil to the same skillet along with onion, garlic, carrots and red bell pepper. Cook for 8-10 minutes, stirring frequently, until carrots are fork tender.
Add diced tomatoes, tomato paste, and spices to pan; stir to combine. Add beef back to pan, combine, and let simmer for 5 to 10 minutes.
Fill each pepper half with beef mixture and transfer to baking sheet. Sprinkle pepper halves with cheddar cheese and bake until peppers are tender and cheese is golden, about 20 to 25 minutes. Serve.

NOTES