Sweet Potato Sloppy Joe Stuffed Bell Peppers
Roasted bell peppers filled with a savory sweet potato mixture that mimics the flavors of classic sloppy joes. The sweet potato is spiralized and chopped into rice-like pieces, then sautéed with onions, ketchup, coconut sugar, and warming spices for a hearty, satisfying filling. Topped with melted cheddar cheese and fresh cilantro, these stuffed peppers make an excellent weeknight dinner or meal prep option that's both nutritious and comforting.
Ingredients
- 3 green bell peppers
- 4 tablespoons avocado oil
- 1 sweet potato
- 1 sweet onion
- ⅓ cup ketchup
- 2 garlic cloves, minced
- 2 tablespoons coconut sugar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon hot sauce
- ½ teaspoon ground mustard powder
- ½ teaspoon sea salt
- 2 tablespoons water
- ½ cup shredded cheddar cheese
- cilantro, for garnish(optional)
Instructions
- 1
Preheat oven to 400F
- 2
Slice peppers in half and scoop out seeds, then rinse
- 3
Place peppers on rimmed baking sheet with parchment paper
- 4
Drizzle with avocado oil and coat peppers with hands
- 5
Turn peppers flat side down and roast for 20 minutes until softened
- 6
While peppers roast, spiralize sweet potato on smallest noodle setting
- 7
Place half the spiralized sweet potato in food processor and pulse until chopped smaller than rice consistency
- 8
Heat remaining avocado oil in large pan over medium-high heat
- 9
Add onions and sauté, stirring frequently until caramelized
- 10
Add sweet potato rice, ketchup, garlic, coconut sugar, Worcestershire, hot sauce, mustard powder, and salt to pan
- 11
Sauté for 3 minutes
- 12
Add water and continue cooking for another 3-5 minutes
- 13
Flip roasted peppers over using tongs and stuff with sweet potato mixture
- 14
Divide cheddar cheese on top of each pepper and bake for additional 3 minutes to melt cheese
- 15
Top with cilantro for garnish
Tips
Use a spiralizer's smallest setting to create sweet potato noodles, then pulse in food processor for rice-like texture that mimics ground meat.
Caramelize onions slowly for deeper flavor - they should be golden brown and sweet before adding other ingredients.
Good to Know
Refrigerate stuffed peppers for up to 3 days in covered container
Can prepare sweet potato filling up to 2 days ahead; stuff and bake when ready to serve
Serve hot immediately after baking while cheese is melted
Common Mistakes
Don't skip parchment paper or peppers will stick to baking sheet
Process sweet potato in small batches to avoid over-processing into mush
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular potatoes instead of sweet potato?
Yes, but reduce cooking time slightly as regular potatoes break down faster. The flavor will be less sweet and more neutral.
What if I don't have a spiralizer?
Grate the sweet potato on the large holes of a box grater, then chop with a knife until rice-sized pieces form.
How long do these keep in the refrigerator?
Stuffed peppers will keep for up to 3 days refrigerated. Reheat in 350F oven for 10-15 minutes until heated through.