Stuffed Bell Peppers

Raise your hand if you’re cooking more than normal?  Believe it or not, I am too. Hard to believe, but it’s the truth. It’s been challenging not to run to the store each time I need an ingredient or have a craving for something.  However, It’s been awesome for my creativity and a great challenge for my skills to macguyver some things together from what we have in the fridge.

These stuffed peppers came together beautifully and they also have a high level of nutrient density.  While I did use a few pots and pans, it was a quick to make recipe and a fairly easy clean up.

Red peppers and cauliflower are good for the lungs

Sweet potato has beta carotene, is good for the pancreas, spleen and stomach and is said to tonify qi (energy), blood, and yin (inward energy)

Spinach is also good to tonify blood and yin as well as clears some heat (think inflammation)

Black beans are little kindey helpers and I’m here for it.

All of this is wrapped together by some great fiber to help sweep the digestive system clean!


4 large bell peppers (I used red)

1 small onion, small dice

½ large sweet potato, small dice

1- 8oz package riced cauliflower

3 cloves garlic, minced

2 cups baby spinach

2 tbsp tamari

1 tbsp ½ tsp cumin

1 tsp coriander

¼ tsp chile powder

1 15 oz. can, black beans



  • Preheat the oven to 350.  Line a baking sheet with parchment paper
  • While the oven is heating, Prep the peppers – cut the tops off and remove the insides and coat outsides with oil
  • Bake peppers for 15 minutes or until slightly wilted
  • Drain and rinse beans really well.  Add to pot, cover with water, add a dash of salt and cook.
  • While peppers and beans are cooking, heat saute pan over medium heat.  Let heat and then add 1 tbsp olive oil. 
  • Add onions to heated oil, add a pinch of salt stir to combine and let them sweat until translucent
  • Add garlic.  When fragrant (about 30 seconds), add sweet potato.
  • Cook sweet potato for about 2 minutes
  • Add cauliflower, stir to combine and let it cook down, about 1 minute.
  • Add tamari, cumin, coriander and chile powder.  Stir to combine and keep stirring for a few minutes  to “cook out” the spices. This helps to really develop the flavor.
  • Turn the heat down to low and remove beans from the burner and drain. When all the water has been removed, add to pan with cauliflower mix. Stir to combine
  • Add spinach and let wilt
  • Remove cauliflower mixture from heat
  • Remove peppers from oven and let cool for a few minutes until they are easy to touch.
  • Fill peppers with cauliflower mixture and devour

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