Thanksgiving Beef Stuffed Bell Peppers with Sweet Potato — 34g Protein
Bell peppers stuffed with lean ground beef, sweet potato, sage and cranberries, baked under melted cheese. 34g protein — 45 minutes, serves 4.
Equipment
- 9x13 ceramic baking dish for baking the stuffed peppers
- Large skillet with a lid for browning the beef and softening the sweet potato
- box cheese grater for grating the cheese topping fresh
- Sharp knife for hollowing out the peppers cleanly
Ingredients
- 4 large bell peppers any colour, tops cut off, seeds and ribs removed
- 500 g lean ground beef about 1.1 lb
- 1 medium sweet potato about 300g, peeled and diced small
- 1 small onion finely diced
- 3 garlic cloves minced
- 1 tbsp fresh sage finely chopped, plus leaves to serve
- 1/3 cup dried cranberries roughly chopped
- 1/2 cup grated cheese cheddar or mozzarella, for topping
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp coarse sea salt
- 1/2 tsp black pepper freshly ground
Instructions
- Heat the oven to 190°C (375°F). Lightly oil a 9x13 ceramic baking dish and stand the hollowed peppers upright in it.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 3 minutes, until softened, then add the garlic and cook for 1 minute more.
- Add the ground beef and cook for 6–7 minutes, breaking it up with a spoon, until browned all over. Drain off any excess fat.
- Stir in the diced sweet potato, sage, paprika, salt and pepper. Cover with the lid and cook for 8–10 minutes, stirring once or twice, until the sweet potato is just tender.
- Take the skillet off the heat and stir in the dried cranberries. Taste and adjust the salt.
- Spoon the filling into the peppers, packing it in gently, then sprinkle the grated cheese over the top of each one.
- Bake for 25–30 minutes, until the peppers are tender and the cheese is melted and golden at the edges. Rest for 5 minutes, garnish with sage leaves, and serve.
Notes
Dice the sweet potato small so it cooks through. Rest 5 minutes before serving. Keeps 3 days refrigerated.