Beef & Sweet Potato Stuffed Peppers


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YIELD: 4 servings
TOTAL TIME: 60 minutes
ACTIVE TIME: 25 minutes

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Beef, ground
Olive oil, extra virgin
Black pepper, freshly ground
Olive oil, extra virgin
Yellow onion, diced
Garlic, minced
Sweet potato, peeled and diced
Carrot, diced
Green bell pepper, finely diced
Diced tomato, canned
Tomato paste
Black pepper, freshly ground
Chili powder
Italian seasoning
Red pepper, tops & seeds removed/cut in half
Cheddar cheese, shredded

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In a skillet, heat olive oil over medium high heat and brown beef for 5-6 minutes, or until cooked through. Season with salt and pepper. Drain excess fat and beef set aside. 

Add olive oil to the same skillet along with onion, garlic, sweet potato, carrots and green pepper. Cook for 8-10 minutes, stirring frequently, until potatoes and 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 5-10 minutes. 

Fill each pepper half with beef mixture and transfer to baking dish. Sprinkle pepper halves with cheese and bake for 20-25 minutes, until peppers are tender and cheese is golden. Serve. [/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • You can choose to broil your peppers for the last 1-2 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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