This post may contain affiliate links. Please read our disclosure policy.
Stuffed Bell Peppers and roasted sweet potatoes all baked on one pan. These peppers feature taco meat, sweet potatoes, peppers, brown rice, and corn.
The Best Stuffed Bell Peppers
While this isnโt truly a one pan dish (youโll use one other dish to brown the ground beef) it is one of the easiest versions of taco stuffed sweet peppers youโll make! Most stuffed pepper recipes require a pot for cooking the rice, a pot for boiling the peppers, a skillet for browning the beef, and then a casserole dish to cook the peppers in. Not to mention a separate sheet pan if you want a side dishโฆsay some roasted sweet potatoes for example ๐ So 2 dishes instead of 5? Iโll take that any day!
Beyond the ease of this dish when compared to regular stuffed pepper dishes, these are some of the BEST taco stuffed sweet peppers ever. One big reason for that? The actual peppers are roasted instead of boiled. The flavor and texture of these peppers are unbelievable! And then theyโre stuffed to the brim with a flavorful rice and beef mixture and finally finished with a good dose of cheese. And weโre only talking the main course! The roasted sweet potatoes are also super flavorful โ they use the same seasoning mix we used for the beef giving them a bit of a spicy kick. Top these peppers and potatoes with your favorite tex mex additions: some fresh lime, fresh cilantro, a good ripe avocado (or guac), some sour creamโฆyou get the idea!
How To Make Stuffed Bell Peppers
Start by prepping those peppers and sweet potatoes. Youโll chop the potatoes and then toss them on the sheet pan with some seasonings and olive oil. Next youโll add the halved (and deseeded) peppers into the center of the sheet pan. Those also get a drizzle of oil and a few seasonings added. Put in the oven to roast!
While the (empty) peppers are roasting, youโll prepare the ground beef mixture. Essentially ground beef, a delicious seasoning mix (the same one you already tossed the potatoes with!), some tomato sauce, and finally some cooked rice. I mentioned not having to use another dish for the rice as I use leftover rice in these. You can also use leftover quinoa or whatever grain you have on hand. And if you donโt have any leftover rice and still want these to be quick, grab and use some ready rice (no need to microwave it).
Remove the peppers from the oven and use all of the filling to stuff the peppers to the brim (even overflowing a bit). Youโll also toss around the sweet potatoes a bit. Back into the oven!
While the stuffed bell peppers continue to cook, you can finish the last part of this meal: the toppings! Grate some cheese, slice an avocado, chop some cilantro, slice a lime, grab out the sour creamโฆ.etc. Whatever toppings you want!
Remove this dish from the oven, add some cheese, broil for a minute, and these are ready to eat!
1/2cupcooked white riceuse leftover rice or grab some Ready Rice in a pinch!
3/4cupMonterey jack cheeseor sharp cheddar cheese, freshly shredded
Toppings as desiredsee note 1
Instructions
Preheat oven to 375ยฐF. While waiting for it to preheat, peel and chop sweet potatoes into 1/2-inch thick coins. Halve the large coins. Place potatoes on a large sheet pan. Prepare the seasoning mixture: combine chili powder, garlic powder, onion powder, dried oregano flakes, paprika, ground cumin, and salt/pepper to taste. (I add about 1 teaspoon each, but add to preference). Stir together. Add 1 tablespoon olive oil over potatoes and then 1 and 1/2 teaspoons seasoning mixture.
Halve bell peppers down the middle and remove the seeds, membranes, and cores. Place in the center of the sheet pan. (donโt overlap peppers and sweet potatoes or youโll steam not roast the veggies!) Drizzle remaining 2 tablespoons olive oil over the peppers and add some salt and pepper to each pepper. Place in oven and cook 25 minutes.
Meanwhile, in a large pan, cook and break up ground beef until no longer pink (about 5โ6 minutes). Drain any remaining grease. Add garlic and cook until fragrant, about 30 seconds. Add tomato sauce, remaining seasoning mix, and the leftover cooked rice. Stir until combined. Reduce heat to low and allow to simmer until ready to stuff the peppers.
Remove peppers and toss around the sweet potatoes. Add meat filling to the sweet peppers, using all of it. Place the pan back in the oven and cook another 10 minutes. Remove. Potatoes and peppers should be crisp tender (If not, return to oven for another 5โ10 minutes). Top each pepper with even amounts of cheese and add back to the oven another 5 minutes or broil on high 2โ3 minutes.
Remove and serve. Add your favorite toppings. I like sour cream, fresh lime, fresh cilantro, and avocados best! Enjoy!
Recipe Notes
Note 1: Optional toppings: fresh cilantro, fresh lime, fresh avocado/guac, jalapeรฑos, 1 cup fat free sour cream, and/or additional cheese.Storage: Refrigerate: Place cooled stuffed peppers in an airtight container; store in the fridge for up to 4 days.Freeze: Wrap each pepper in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months.
Hello, and welcome to Chelseaโs Messy Apron! Iโm Chelsea, the recipe developer, food photographer, and writer behind the site. Iโm passionate about creating simple, reliable, and delicious recipes that anyone can make.
Thanks for stopping byโI hope you find something delicious to make!
These look fantastic! Love tacos and sweet peppers separately, and I imagine this combination would be delicious. Will have to give it a try some time ๐
These look fantastic! Love tacos and sweet peppers separately, and I imagine this combination would be delicious. Will have to give it a try some time ๐
Thanks for stopping by! I sure loved them. Youโll have to let me know what you think ๐