Beef & Sweet Potato Stuffed Peppers

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INGREDIENTS

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

METHOD

  1. Preheat oven to 175°C / 350°F.  Line a baking sheet with parchment paper.
  2. 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. 
  3. 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.
  4. 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. 
  5. 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

  • You can choose to broil your peppers for the last 2 minutes of cooking time 
  • You can use  Monterey Jack cheese instead of cheddar 
  • Chopped parsley or cilantro makes a suitable garnish 

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