Description
These Beef & Sweet Potato Enchilada Stuffed Peppers combine the rich flavors of enchiladas with hearty bell peppers, creating a vibrant and satisfying meal. Enjoy the perfect balance of savory beef, sweet potatoes, and melty cheese in every bite!
Ingredients
- Medium to large bell peppers (red, yellow, orange, green)
- Lean ground beef (85-90% lean)
- Sweet potatoes (diced into 1/2-inch cubes)
- Red enchilada sauce
- Shredded Mexican cheese blend, Monterey Jack, or sharp cheddar
- Yellow or white onion (finely diced)
- Fresh garlic (minced)
- Chili powder
- Ground cumin
- Smoked paprika
- Dried oregano
- Salt
- Black pepper
- Chicken or vegetable broth
- Olive oil
- Fresh cilantro (optional)
- Sour cream or Greek yogurt (optional)
- Diced avocado (optional)
Instructions
- Preheat your oven to 400°F (200°C). Cut the bell peppers in half lengthwise and scoop out the seeds and white membrane. Place them cut-side up in a baking dish, drizzle with olive oil, and sprinkle with salt and pepper. Optionally, par-bake them for 10-15 minutes.
- Dice the sweet potatoes into small, 1/2-inch cubes. You can boil them until tender (about 5-7 minutes) or roast them alongside the peppers for about 15-20 minutes until fork-tender. Set aside once cooked.
- In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the ground beef and cook until fully browned, about 5-7 minutes. Drain any excess grease.
- Reduce the heat to medium and add the diced onion to the skillet. Cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper to the beef and onion mixture. Cook for another minute to toast the spices.
- Add the cooked sweet potato cubes to the skillet, along with 1/2 cup of enchilada sauce and 1/4 cup of broth. Stir until well combined and heated through. Adjust seasonings to taste.
- Remove the par-baked peppers from the oven. Spoon the beef and sweet potato filling into each pepper half, mounding it slightly.
- Pour the remaining enchilada sauce over the stuffed peppers and sprinkle with shredded cheese.
- Bake for 20-25 minutes until the peppers are tender, the filling is heated through, and the cheese is melted and golden brown. Tent with foil if the cheese browns too quickly.
- Let the stuffed peppers rest for a few minutes before serving. Garnish with fresh cilantro, sour cream or Greek yogurt, and diced avocado if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Beef Sweet Potato Enchilada