Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Introduction
The Anti-Inflammatory Sweet Potato-Black Bean Stuffed Peppers is a vibrant and scrumptious dish filled with sweet potatoes, black beans, and spices that fight inflammation. It’s a perfect choice for a hearty, nourishing dinner any day of the week.
Why Make This Recipe
Aside from its delicious taste, this recipe is packed with nutrients and health benefits. Sweet potatoes can help control blood sugar, improve eye health, and quench oxidative stress. Black beans bring essential proteins and fibers to your plate. These stuffed peppers promise flavor, nutrition, and wellness wrapped in one extraordinary meal.
How to Make Anti-Inflammatory Sweet Potato-Black Bean Stuffed Peppers
Ingredients:
– 4 large bell peppers, halved and seeded
– 2 medium sweet potatoes, peeled and diced
– 1 can (15 oz) black beans, drained and rinsed
– 1 small red onion, chopped
– 1 tsp olive oil
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1/2 tsp turmeric
– Salt and pepper to taste
– 1/2 cup fresh cilantro, chopped
– Juice of 1 lime
– Optional: avocado slices for garnish
Directions:
1. Preheat your oven to 375°F (190°C).
2. Halve the bell peppers, remove the seeds and set them cut side up in a baking dish.
3. Heat olive oil in a skillet over medium heat. Add in the red onion and sauté until it gets a translucent look.
4. Add in diced sweet potatoes, cumin, paprika, turmeric, salt, and pepper. Cook until sweet potatoes become tender.
5. Stir in the black beans and let cook for another 5 minutes. Turn off the heat and mix in lime juice and cilantro.
6. Fill each pepper half with the sweet potato and black bean mixture.
7. Cover the dish with foil and put it in the oven for 30 minutes.
8. Uncover the dish and leave to bake for another 10 minutes or until the peppers are tender.
9. If you want, garnish with avocado slices and serve while hot.
How to Serve Anti-Inflammatory Sweet Potato-Black Bean Stuffed Peppers
While you can serve the stuffed peppers alone, you can also serve them with a side of quinoa or brown rice to make the meal even more fulfilling.
How to Store Anti-Inflammatory Sweet Potato-Black Bean Stuffed Peppers
If you have leftovers, cool them down and then store in an airtight container. They can keep well in the fridge for about 3 to 4 days.
Tips to Make Anti-Inflammatory Sweet Potato-Black Bean Stuffed Peppers
Ensure that your sweet potatoes are cut into small, evenly sized pieces to allow for uniform cooking. Also, use fresh cilantro and lime juice to amplify the flavors.
Variation (if any)
You can substitute sweet potatoes with butternut squash.
FAQs
1. Can I use any color of bell peppers?
Yes, you can use any color of bell peppers. Each color offers a different flavor profile.
2. What can I substitute for sweet potatoes?
Butternut squash makes a great substitute for sweet potatoes in this recipe.
3. How can I make my stuffed peppers spicier?
You can add a dash of chili powder or cayenne pepper to the filling for extra heat.