Tender bell peppers filled with sweet potato, black beans, brown rice, and herbs.
A hearty plant-based meal of bell peppers stuffed with sweet potato, black beans, brown rice, tomatoes, and herbs.
Prep
20 min
Cook
50 min
Total
70 min
Serves
4
Difficulty
Easy
Beans, vegetables, and whole grains can form the base of a filling plant-based meal. This recipe is a modern home-style preparation rather than a traditional dish from one specific Blue Region. Sweet potato adds a naturally sweet contrast to the savory beans, tomatoes, and herbs.
What you'll need
Let's cook
Combine the brown rice and water in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 35 to 40 minutes until tender and the water is absorbed. Let it stand covered for 5 minutes, then fluff with a fork.
Heat the oven to 425°F. Place the diced sweet potato on a baking sheet and toss with 1/2 tablespoon of the olive oil.
Roast the sweet potato for 18 to 20 minutes, turning once, until tender and lightly browned.
Reduce the oven temperature to 375°F.
Heat the remaining olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened.
Add the garlic and cook for 30 seconds, stirring constantly.
Add the black beans, tomato, cumin, smoked paprika, salt, and black pepper. Cook for 3 to 4 minutes, stirring occasionally.
Stir in the cooked brown rice and roasted sweet potato. Remove from the heat and stir in the cilantro if using.
Arrange the bell pepper halves cut side up in a baking dish. Spoon the filling evenly into each pepper.
Add about 1/4 inch of water to the bottom of the baking dish. Cover tightly with foil and bake for 25 minutes.
Remove the foil and bake for another 10 to 15 minutes, until the peppers are tender and the filling is lightly browned on top.
Let the peppers rest for 5 minutes. Drizzle with lime juice if using and serve warm.
Nutrition
Calories
426
Protein
14g
Carbohydrates
70g
Fat
11g
Fiber
15g
Cut the sweet potato into small, even pieces so it cooks quickly. Cook the brown rice before preparing the filling.
Do not overfill the peppers. Cover the baking dish during the first part of baking to help the peppers soften while keeping the filling moist.
Pinto beans can replace the black beans. Quinoa can replace the brown rice. Butternut squash can replace the sweet potato.
Serve warm with a simple green salad, avocado, or fresh tomato salsa. Add lime wedges for a fresh finish.
Related reading
Blue Regions reviews recipes and related content before publication and makes corrections or updates when needed. Nutrition information, where provided, is an estimate and may vary. We may use AI tools to assist with writing and visual content. Some images may be AI-generated illustrations rather than photographs of the actual dish. We remain responsible for the content we publish.
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