High Fructose Corn Syrup Free Gluten Free Tomato Rice Sweet Potato Stuffed Peppers
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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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