My recipe for Sweet Potato Stuffed Peppers (SPSP) is a quick and easy way to dazzle-up a dinner plate. Pair this tasty side dish with anything from tofu to pasta. The bright orange sweet potato filling, spring green accents of parsley and the black-crusted roasted red pepper perk up a plate and an appetite!
Nutrition Bonus! This dish is incredibly healthy. It’s rich in fiber, potassium and vitamin A from the sweet potato. And the red pepper is loaded with vitamin C.
This stuffed pepper is pure bliss for the senses.
Click ahead for the recipe…
There are two simple steps to this dish: Roasting the pepper and making the Sweet Potato Mash filling. It’s pretty easy, but looks very gourmet-chic.
Sweet Potato Stuffed Peppers (SPSP)
serves 2, vegan
2 Large Red Peppers
3 Cups Kathy’s Sweet Potato Mash (recipe below)
Cup off ‘caps’ of peppers. Clean out and seeds inside,
Roast peppers whole in oven or stove top. Roast caps as well.
How to Roast a Pepper 101.
Stuff with Sweet Potato Mash filling (recipe below).
Spray stuffed peppers with olive oil. Place on baking sheet and bake in oven for ten minutes at 400 degrees. Serve hot.
Kathy’s Famous Sweet Potato Mash – Fast version
makes 4-5 cups
1 large sweet potato, 3 cups of flesh, baked
1 cup vidalia onion, chopped
⅓ cup garlic hummus
1 large carrot, chopped
1 tablespoon olive oil
¼ cup fresh orange juice
1 ¼ cup parsley, chopped
2 tablespoon maple syrup, dark grade A
1 teaspoon cayenne
salt/pepper to taste
In a large bowl:
Add cooked sweet potato, hummus, parsley, carrot, onion, oil, orange juice, maple syrup, cayenne, salt and pepper. (optional herbs)
Mash and mix well. Reheat in microwave or soup pot until warm.