Gluten Free Tomato Rice Sweet Potato Stuffed Peppers
Colorful bell pepper halves loaded with a smoky, tomato-laced rice and sweet potato filling make for a dinner that feels both hearty and a little special — the kind of meal that looks impressive but comes together with straightforward pantry ingredients. Every component here is naturally free of gluten, so there's no need to swap anything out or second-guess a label; the rice cooks in chicken broth, the sweet potatoes roast until golden and fork-tender, and the whole thing gets seasoned with cumin, smoked paprika, and oregano for a deeply savory filling. The trick of roasting the sweet potato separately before folding it into the skillet mixture means you get caramelized edges and real texture rather than mushy cubes lost in the rice. A blanket of melted Monterey Jack on top adds that irresistible bubbly finish that makes stuffed peppers so satisfying in the first place. Finish with fresh cilantro and a squeeze of lime and you've got a complete, vibrant dinner that serves four without any fuss.
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Learn more →Ingredients
4 servings
For the filling
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 lb sweet potato (about 1 large), peeled and cut into ½-inch cubes
- 2 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For the peppers
- 4 large bell peppers (any color), halved lengthwise, seeds and ribs removed
- 1 tbsp olive oil
- ½ cup shredded monterey jack cheese
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the sweet potato cubes with 1 tbsp of the olive oil and a pinch of salt on a rimmed baking sheet, spreading them in a single layer. Roast for 20–22 minutes, turning once halfway through, until the edges are golden and a fork slides in without resistance. Remove from the oven and set aside. Reduce the oven temperature to 375°F (190°C).
- 2
While the sweet potato roasts, combine the rice and chicken broth in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and cook for 15–18 minutes, until the rice has absorbed all the liquid and is tender. Remove from the heat and let stand, covered, for 5 minutes.
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