Stuffed peppers are awesome. There are so many different combinations that you can do, it’s pretty much endless. Most of the recipes I found online stuffed them with some kind of rice or quinoa and I wanted to do one that was just veggies and cheese. Originally (as seen in the photos) I had zucchini stuffed in there as well, but it didn’t really add to it so I removed it from the recipe. I only put it in there because I had a little bit left that I wanted to get rid of.
You can also see a little pile of chopped veggies in the background of the photo. I had extra so I made them into a little patty and baked it along with the peppers. A happy, delicious, accident.
The photo below of the goat cheese ball in the middle of the chopped veggies is one of my favorites.
Let me know what you think, what questions you have and what substitutions you make!
Sweet Potato & Mushroom Stuffed Sweet Peppers
- 5 medium yellow sweet peppers tops cut off and gutted
- 2 small hot peppers chopped
- 2 cups sweet potato chopped fine
- 1/2 cup crimini mushrooms chopped
- 1 small onion chopped
- 1/2 tbsp olive oil
- 1.5 tbsp goat cheese
- 1/2 tbsp fresh rosemary chopped
- black pepper to taste
- sea salt to taste
Pre-heat your oven to 375.
Sauté onions and hot peppers in 1/2 the olive oil over medium heat for a couple minutes.
While the first veggies are sautéing, take the remaining veggies and chop them up in a food processor.
Add chopped veggies into the pan and cook for another minute or two.
Transfer all the veggies into a large mixing bowl. Stir in the goat cheese, rosemary and remaining olive oil.
Season with salt and pepper to taste. The veggies wont be totally cooked, but you should still be able to get the seasoning about right.
Grease up an oven pan. Take your veggie and goat cheese mixture, scoop/stuff it into the gutted sweet peppers and place the peppers on the oven pan. As an option you can also add a little shredded cheese to the tops at this step.
Put the peppers in the oven and bake for about 35 minutes. The sides of the peppers should be browned. Don't worry if a little of the veggie mixture came out of the tops, it will still taste delish.