Sweet Potato & Black Bean Stuffed Peppers – Cozy, Colorful, and Satisfying

These stuffed peppers bring together roasted sweet potato, hearty black beans, and warm spices for a meal that feels comforting yet bright. They’re simple to make, naturally vegetarian, and easy to customize. Whether you’re cooking for meal prep or a relaxed weeknight dinner, this recipe checks all the boxes.

The flavors are bold without being fussy, and the texture is spot on—soft filling with a tender, juicy pepper. Add a little cheese or keep it dairy-free; either way, it’s delicious.

Sweet Potato & Black Bean Stuffed Peppers - Cozy, Colorful, and Satisfying

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Ingredients Method

Ingredients

  

• 4 large bell peppers (any color, halved lengthwise, seeds removed)
• 1 large sweet potato (about 1 pound), peeled and diced small
• 1 can (15 ounces) black beans, drained and rinsed
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked quinoa or brown rice (optional but recommended)
• 1 cup corn kernels (fresh, frozen, or canned and drained)
• 1 can (14.5 ounces) diced tomatoes, well drained
• 1/2 cup salsa (mild or medium)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon (optional, but lovely with sweet potato)
• Salt and black pepper, to taste
• 2–3 tablespoons olive oil
• 1–1 1/2 cups shredded cheese (cheddar, Monterey Jack, or pepper jack), optional
• Fresh cilantro or green onions, chopped, for garnish
• Lime wedges, for serving
• Greek yogurt or sour cream, for serving (optional)

Method

 

1. Heat the oven: Preheat to 400°F (200°C). Line a large baking sheet with parchment. Lightly oil a 9x13-inch baking dish.
2. Prep the peppers: Halve the bell peppers lengthwise and remove seeds and membranes. Brush or rub the cut sides with 1 tablespoon olive oil and a pinch of salt. Arrange in the baking dish, cut side up.
3. Roast the sweet potato: Toss the diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread on the lined baking sheet. Roast for 18–22 minutes, stirring once, until fork-tender and lightly caramelized.
4. Sauté aromatics: While the sweet potato roasts, warm 1 tablespoon olive oil in a large skillet over medium heat. Add the red onion and a pinch of salt. Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
5. Build the filling: Add cumin, chili powder, smoked paprika, oregano, and cinnamon to the skillet. Toast the spices for 30 seconds. Stir in black beans, corn, drained tomatoes, and salsa. Simmer 3–4 minutes until slightly thickened.
6. Add the starch: Stir in the roasted sweet potato and cooked quinoa or brown rice (if using). Taste and season with salt and pepper. The mixture should be well-seasoned and cohesive, not watery.
7. Stuff the peppers: Spoon the filling into each pepper half, packing it in. If using cheese, sprinkle some over the top.
8. Bake: Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake another 8–10 minutes, until the peppers are tender and the tops are lightly browned and bubbly.
9. Finish and serve: Garnish with cilantro or green onions. Serve hot with lime wedges and a dollop of Greek yogurt or sour cream if you like.

What Makes This Recipe So Good

• Balanced flavor and texture: Sweet, savory, creamy, and a little smoky. Every bite is satisfying.
• Make-ahead friendly: The filling can be prepared in advance, and the peppers reheat beautifully.
• Nutritious and filling: High in fiber and plant protein thanks to black beans and sweet potatoes.
• Flexible: Works with pantry staples, and there are plenty of swaps if you’re out of something.
• Great for a crowd: The recipe scales easily and feels special without much extra effort.

Shopping List

• 4 large bell peppers (any color, halved lengthwise, seeds removed)
• 1 large sweet potato (about 1 pound), peeled and diced small
• 1 can (15 ounces) black beans, drained and rinsed
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked quinoa or brown rice (optional but recommended)
• 1 cup corn kernels (fresh, frozen, or canned and drained)
• 1 can (14.5 ounces) diced tomatoes, well drained
• 1/2 cup salsa (mild or medium)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon (optional, but lovely with sweet potato)
• Salt and black pepper, to taste
• 2–3 tablespoons olive oil
• 1–1 1/2 cups shredded cheese (cheddar, Monterey Jack, or pepper jack), optional
• Fresh cilantro or green onions, chopped, for garnish
• Lime wedges, for serving
• Greek yogurt or sour cream, for serving (optional)

Instructions

1. Heat the oven: Preheat to 400°F (200°C).

   Line a large baking sheet with parchment. Lightly oil a 9×13-inch baking dish.

2. Prep the peppers: Halve the bell peppers lengthwise and remove seeds and membranes. Brush or rub the cut sides with 1 tablespoon olive oil and a pinch of salt.

   Arrange in the baking dish, cut side up.

3. Roast the sweet potato: Toss the diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread on the lined baking sheet. Roast for 18–22 minutes, stirring once, until fork-tender and lightly caramelized.
4. Sauté aromatics: While the sweet potato roasts, warm 1 tablespoon olive oil in a large skillet over medium heat.

   Add the red onion and a pinch of salt. Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

5. Build the filling: Add cumin, chili powder, smoked paprika, oregano, and cinnamon to the skillet.

   Toast the spices for 30 seconds. Stir in black beans, corn, drained tomatoes, and salsa. Simmer 3–4 minutes until slightly thickened.

6. Add the starch: Stir in the roasted sweet potato and cooked quinoa or brown rice (if using).

   Taste and season with salt and pepper. The mixture should be well-seasoned and cohesive, not watery.

7. Stuff the peppers: Spoon the filling into each pepper half, packing it in. If using cheese, sprinkle some over the top.
8. Bake: Cover the dish loosely with foil and bake for 20 minutes.

   Remove the foil and bake another 8–10 minutes, until the peppers are tender and the tops are lightly browned and bubbly.

9. Finish and serve: Garnish with cilantro or green onions. Serve hot with lime wedges and a dollop of Greek yogurt or sour cream if you like.

How to Store

• Refrigerator: Store cooled stuffed peppers in an airtight container for up to 4 days.
• Freezer: Wrap each cooled pepper tightly and freeze in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge for best texture.
• Reheat: Oven at 350°F (175°C) for 15–20 minutes, or microwave in 60–90 second bursts until hot.

  Add a splash of water and cover to keep them moist.

Benefits of This Recipe

• High in fiber and plant protein: Black beans, sweet potatoes, and whole grains keep you full and fueled.
• Micronutrient-rich: Packed with vitamins A and C, potassium, and antioxidants.
• Budget-conscious: Uses affordable pantry staples and seasonal produce.
• Customizable for dietary needs: Easy to make vegan, dairy-free, or gluten-free.
• Meal prep friendly: Holds up well in the fridge, reheats nicely, and tastes great the next day.

What Not to Do

• Don’t skip draining the tomatoes: Excess liquid makes the filling watery and the peppers soggy.
• Don’t undercook the sweet potato: If it’s too firm, the texture feels off in the final dish.
• Don’t forget to season: Taste the filling before stuffing. It should be well-salted and flavorful.
• Don’t overpack the baking dish: Crowding traps steam and prevents browning. Use two dishes if needed.
• Don’t bake uncovered the whole time: Start covered to soften the peppers, then uncover to finish.

Alternatives

• Grain swaps: Use farro, couscous, cauliflower rice, or skip the grain and add extra beans or corn.
• Protein boosts: Add cooked ground turkey, chicken, or plant-based crumbles.

  Season with the same spices.

• Cheese options: Cheddar, Monterey Jack, queso fresco, or a dairy-free shreds blend. Or skip cheese and finish with avocado.
• Spice variations: Add chipotle in adobo for heat and smoke, or a pinch of cayenne. For a milder profile, stick to cumin and paprika.
• Veg add-ins: Chopped spinach, zucchini, or mushrooms sautéed with the onion work well.
• Pepper swap: Use poblano peppers for a gentle heat and a more traditional Southwestern flavor.

FAQ

Can I make these ahead?

Yes.

Assemble the peppers up to the baking step, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the bake time if starting cold.

Do I need to pre-cook the peppers?

No, not for this recipe. Baking covered first softens them nicely.

If you prefer very soft peppers, pre-bake the empty halves for 10 minutes at 400°F.

How can I make this vegan?

It’s already vegan if you skip the cheese or use a plant-based alternative. Serve with a dairy-free yogurt or cashew crema for creaminess.

What if I don’t have quinoa or rice?

Use more beans or corn, or add a handful of crushed tortilla chips for texture. You can also stir in cooked lentils or bulgur.

How do I keep the filling from being bland?

Salt each layer lightly, toast your spices, and taste the filling before it goes into the peppers.

A squeeze of lime at the end brightens everything.

Can I make it spicier?

Absolutely. Add minced jalapeño to the onion, use hot salsa, or mix in 1–2 teaspoons of diced chipotle in adobo.

What’s the best way to freeze them?

Cool completely, wrap each pepper tightly in plastic, then foil, and place in a freezer bag. Label and freeze.

Thaw overnight for the best texture before reheating.

Which bell pepper color is best?

Red, yellow, and orange are sweeter and great with the spices. Green peppers are more savory and slightly bitter, which some people love with this filling.

Final Thoughts

Sweet Potato & Black Bean Stuffed Peppers are the kind of dinner that makes sense on a busy weeknight and still feels worthy of company. They’re colorful, hearty, and built from simple ingredients you probably have on hand.

Keep the method the same, swap in what you like, and make it yours. A squeeze of lime and a sprinkle of herbs at the end brings everything together. Enjoy the leftovers—they might be even better the next day.