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Delicious Beef & Sweet Potato Enchilada Stuffed Peppers

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Remove the par-baked peppers from the oven. Spoon the beef and sweet potato filling into each pepper half, mounding it slightly.
  8. Pour the remaining enchilada sauce over the stuffed peppers and sprinkle with shredded cheese.
  9. 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.
  10. 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.

Nutrition

Keywords: Par-baking the peppers ensures they are tender. Make sure sweet potatoes are fork-tender for a creamy texture. A good quality enchilada sauce is crucial for flavor. Feel free to add jalapeños for heat or mix cheese into the filling for extra flavor.

Find it online: https://softtasty.com/delicious-beef-sweet-potato-enchilada-stuffed-peppers/