Southwest Stuffed Peppers Part 1

Recipe submitted by Freeman Health Dietitian Whitney Kitchell

Southwest Stuffed Peppers

  • 1/2 lb Ground beef, 90-10
  • 1 whole Sweet potato, peeled and diced
  • 1/2 medium Onion, diced
  • 4 Tablespoons Olive oil
  • 1/2 cup Quinoa
  • 1 cup Water
  • 1 can, 15 oz Black beans, rinsed and drained
  • 1/2 cup Salsa
  • 1/2 Tablespoon Mrs. Dash Chipotle Seasoning
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Cumin
  • 4 medium Green bell peppers, sliced in half, seed removed

1: Preheat oven to 400 F.

2:In a warm non-stick pan, add 2 T olive oil. Add ground beef and break it up into small pieces. Cook until there is no pink visible (or 165 F). Place the beef in a large bowl.

3: In the same non-stick pan, add 1-2 T olive oil. When the oil is warm, add the diced sweet potatoes and onions. Sauté on medium heat, stirring occasionally for 15 minutes.

4: Bring 1 cup water to boil in a small sauce pan. Add 1/2 cup rinsed quinoa to boiling water. When the water returns to a boil, reduce the heat to low and cover the pot with a lid. Cook for 10-15 minutes.

5: In a large bowl, mix together the sweet potatoes, onions, quinoa, black beans, ground beef, salsa, Mrs. Dash seasoning, garlic powder and cumin.

6: Fill each pepper half with filling and place in a baking dish. Cover with foil. Bake for 50 minutes.


To make this dish meat-free, skip the ground beef and add a whole can of black beans.

Instead of quinoa ,you can substitute cooked brown rice.