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- 4 large bell peppers (any color) - 2 medium sweet potatoes, peeled and diced - 2 cups fresh spinach, chopped - 1 cup cooked quinoa (optional) - 1/2 cup feta cheese, crumbled (optional) - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh herbs (such as parsley or cilantro) for garnish

Savory Sweet Potato and Spinach Stuffed Peppers

Discover the delicious Savory Sweet Potato and Spinach Stuffed Peppers, a nutritious dish that brings together vibrant flavors and textures. These stuffed peppers are a hearty option suitable for plant-based diets and meat lovers alike. Packed with sweet potatoes, spinach, and optional quinoa and feta, they make a delightful addition to family dinners and potlucks. Perfectly baked for a tender filling with a slightly crispy exterior, they're a satisfying meal for any occasion. Dive into this wholesome recipe and enjoy the health benefits of these colorful ingredients!
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Ingredients
  

4 large bell peppers (choose your favorite color)

2 medium sweet potatoes, peeled and cut into 1-inch cubes

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

4 cups fresh spinach, roughly chopped

1 cup cooked quinoa (or substitute with rice)

1/2 cup feta cheese, crumbled (optional for added flavor)

1/4 cup fresh parsley, finely chopped (for garnish)

1/2 cup vegetable broth

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) to prepare for baking the stuffed peppers.

    Prepare the Bell Peppers: Take each bell pepper and carefully cut the tops off. Remove the seeds and membranes to create a hollow cavity. Place the prepared peppers upright in a baking dish, ensuring they stand firm.

      Cook the Sweet Potatoes: In a medium-sized pot, bring enough water to a rolling boil. Add the cubed sweet potatoes and let them cook for about 10-12 minutes or until they are easily pierced with a fork. Once tender, drain and set aside to cool slightly.

        Sauté the Spinach: In a large skillet, heat the olive oil over medium heat. Add the chopped spinach and cook, stirring occasionally, for about 2-3 minutes until the spinach is wilted and vibrant.

          Make the Filling: In a large mixing bowl, mash the drained, cooked sweet potatoes until smooth. Fold in the sautéed spinach, cooked quinoa, ground cumin, smoked paprika, garlic powder, and season with salt and pepper to your liking. If you’re using feta cheese, gently fold it into the mixture.

            Stuff the Peppers: Generously spoon the sweet potato and spinach filling into each bell pepper, packing it slightly to ensure they are well-filled. Carefully pour the vegetable broth into the bottom of the baking dish — this will create steam and help cook the peppers.

              Cover and Bake: Cover the baking dish tightly with aluminum foil to trap the steam. Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and continue baking for an additional 10-15 minutes, until the peppers are soft and the edges are slightly caramelized.

                Garnish and Serve: Once cooked, remove the peppers from the oven and let them cool for a minute. Garnish with freshly chopped parsley before serving warm. Relish your nutritious and flavorful stuffed peppers!

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                    - Presentation Tips: Serve each stuffed pepper on a plate, garnished with a sprinkle of extra parsley and a lemon wedge on the side for a burst of freshness when squeezed over the top.