Jaryd and I have been wanting to incorporate more plant-based meals into our diet. I actually just heard a whole podcast about how “plant-based” really needs a rebrand because it’s immediately off putting to people that don’t consider themselves a plant-based eater haha! Whatever you consider yourself, keep reading.
Well guys, I don’t consider myself a plant-based eater BUT I do love me some vegan and plant based recipes. Aside from making and eating recipes within Jaryd’s dietary needs, I don’t like to restrict myself to any one type of food because, well, then you miss out on all those other foods, you know?
And, we all know I don’t like missing out on food 😉
Anyway, one week after one too many beef tacos, Jaryd and I looked at each other and decided more plants were needed. So, I set out to start developing some vegetarian options because that’s what we’re craving. These veggie sweet potato rice stuffed peppers are the plant based counterpoint to these pepper shell beef tacos.
I ate two of these peppers, Jaryd had like four. I love the sweetness of the sweet potato, the spice of the taco seasoning, the saltiness of the cotija, and the creaminess of the avocado sauce. It really covers all your textures and flavors, fills you up but in one of those don’t want to stop eating because it’s so delicious kind of ways.
I’m also sharing this recipe as part of a meal prep video on my YouTube channel. If you want to prep these for the week, I suggest using 5 peppers (so you can have one full pepper/two halves for your meal) and double the sweet potato rice portion so will have enough to fill them up.
So, let’s get into this recipe for Sweet Potato Rice Stuffed Peppers, I know you’re going to love it!!
First, make the avocado cilantro sauce. Place the avocado, cilantro, oil, garlic, yogurt, lime juice, and sea salt in your food processor and process for about 15 seconds until smooth. Add 1/4 cup water to thin it out if needed.
Then, slice the peppers in half, scoop out the seeds and rinse them. Place them on a rimmed baking sheet with parchment paper. Drizzle with avocado oil and use your hands to coat the peppers in oil. Roast in the over for 15 minutes until softened.
While the peppers are roasting, spiralize the sweet potatoes on the smallest noodle setting. Then, place half of the noodles into the food processor with the blade and pulse until they are chopped up and smaller than rice consistency. Mine ended up being couscous consistency. Work in batches – transfer the “rice” to a bowl and continue until all the noodles are made into rice.
Heat the avocado oil in a large pan over medium-high heat. Transfer the sweet potato rice and chopped onion to the pan. Saute, stirring occasionally for about 5 minutes. Add the taco seasoning and broth to the pan and continue to cook, stirring occasionally, for another 5 minutes until the rice is softened and there is no more liquid in the pan.
When the peppers are done roasting (after 15 minutes they’ll be softened but still with a raw crunch, if you prefer to keep them in for longer for a softer pepper shell, roast them for another 15).
Plate the pepper shells (about 2 per person) and fill them with the sweet potato rice mixture. Top with crumbled cotija, chopped cilantro, and a drizzle of the avocado cilantro sauce.
Recipe
Sweet Potato Rice Stuffed Peppers
Make these Sweet Potato Rice Stuffed Peppers for dinner or for a delicious addition to your weekly meal prep! It’s a yummy vegetarian & gluten free recipe!
Ingredients
Avocado Cilantro Sauce:
- 1 avocado
- handful cilantro (about 1/2 cup)
- 1/4 cup avocado oil
- 3 garlic cloves
- 1/4 cup plain whole milk yogurt (any plain yogurt works)
- 1 lime, juiced
- 1/4 teaspoon sea salt
- 1/4 cup water, if needed
Stuffed Peppers:
- 4 red bell peppers
- 4 tablespoons avocado oil, divided
- 2 large Japanese sweet potatoes, washed
- 1/2 red onion, finely chopped (about 1/2 cup)
- 1/4 cup taco seasoning
- 1/4 cup vegetable broth
- 1/4 cup cotija cheese, crumbled
- 1/4 cup cilantro, chopped
- salsa, for serving
Instructions
- Preheat oven to 400F.
- Place the avocado, cilantro, avocado oil, garlic, yogurt, lime juice, and sea salt in your food processor.
- Process until it’s smooth and combined, about 15 seconds.
- Stream in the water, if needed, to thin out the sauce.
- Transfer to a bowl or cup with a spout and set aside.
- Clean out the food processor, you’ll use this later for your sweet potato rice.
- Slice the peppers in half, scoop out the seeds and rinse them.
- Place the peppers on a rimmed baking sheet with parchment paper.
- Drizzle with 2 tablespoons of avocado oil and use your hands to coat the peppers in oil.
- Turn them flat side down and roast in the over for 15 minutes until softened.
- While the peppers are roasting, spiralize the sweet potatoes on the smallest noodle setting.
- Then, place half of the noodles into the food processor with the blade and pulse until they are chopped up and smaller than rice consistency. Mine ended up being couscous consistency.
- Work in batches – transfer the “rice” to a bowl and continue until all the noodles are made into rice.
- Heat the last two tablespoons of avocado oil in a large pan over medium-high heat.
- Transfer the sweet potato rice and chopped onion to the pan.
- Sauté, stirring occasionally for about 5 minutes.
- Add the taco seasoning and broth to the pan and continue to cook, stirring occasionally, for another 5 minutes until the rice is softened and there is no more liquid in the pan.
- When the peppers are done roasting (after 15 minutes they’ll be softened but still with a raw crunch, if you prefer a softer pepper shell, roast them for another 15 minutes).
- Plate the pepper shells (about 2 per person) and fill them with the sweet potato rice mixture. Top with crumbled cotija, chopped cilantro, and a drizzle of the avocado cilantro sauce.
- Serve with salsa and enjoy!
Enjoy!! xo
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