Best Gluten Free Cheesy Sweet Potato Stuffed Bell Peppers

Happy Monday everyone!!!❤️❤️❤️

On this week’s post I thought I would share with you the Best Gluten Free Cheesy Sweet Potato Stuffed Bell Peppers recipe in my personal opinion!😂

Stuffed bell peppers are a classic recipe that I think everyone has attempted at least once in their life. It is a simple yet fun and delicious dish. So I thought I would change the filling of the stuffed bell peppers from the classic rice to sweet potatoes. I love sweet potatoes and I love stuffed bell peppers so I thought why not make a recipe fusing them together. Sweet potatoes are so cosy, warm and rich (perfect for winter), and then adding them to the beautiful baked bell peppers creates a classic winter dinner that anyone would be rushing to the dinner table for!

Also, this recipe is gluten free, vegetarian and serves 3!!!❤️

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Now… drum roll… onto the recipe…. 🙂

Recipe Sheet

Ingredients  

• 2 Sweet Potatoes
• 3 Bell Peppers
• 80 g Parmesan Cheese
• 1 tbsp Black Pepper
• 1 tbsp Rosemary
• 1 tbsp Thyme

Instructions 

1. Pre-heat the oven at fan 200^oC (220^oC for oven)

2. Wash and dry the sweet potatoes and remove any bruised skin

3. With a fork, pierce the sweet potatoes and then bake the sweet potatoes in the oven for 1 hour at 200^oC (fan)

4. Whilst the sweet potatoes are baking, wash the bell peppers and cut the bell peppers top heavy so that the bell peppers are like a bowl. Make sure to keep the top and carve out the insides and seeds of the bell peppers.

5. Grate the parmesan cheese

6. In a bowl, gently mix 1tbsp of black pepper, 1 tbsp of Thyme, 1 tbsp of rosemary and the grated parmesan cheese

7. Once the sweet potatoes are done baking, take them out of the oven and mash the sweet potatoes with a masher (make the skin part of the mash for a bit of texture!)

8. At the bottom of the bell pepper bowls place some of the cheese-spice mixture (only a small amount)

9. Then stuff the bell peppers with all the sweet potato mash

10. In the bell pepper bowls stuffed with sweet potato add the cheese mixture on top

11. Place the stuffed bell peppers in an oven dish and then bake them for 25 minutes at fan 200^oC (or until the parmesan is nice and golden brown)

12. Then take them out of the oven and enjoy!

Tips & Tricks

• To make the recipe even more cheesy add cheese to the bell pepper hats with the stalks

• In my cheese spice mixture I used 1 tbsp rosemary, 1 tbsp thyme and, 1 tbsp black pepper. However, if these spices do not take your fancy, it is completely up to you in what spices to use. Maybe instead of going the homey cosy spices, instead you could go with a more BBQ spice mix (just an idea 😊)
• Also, whilst this dish is gluten free and vegetarian, you can make this dish gluten free and vegan by removing the cheese and putting on a different topping or no extra topping at all!
• Additionally, whilst I am a sweet potato lover, you can use other vegetables that aren’t sweet potato. I love to use sweet potato as it is warm and sweet and can be mashed easily! Some other alternatives/ suggestions to think of if sweet potato doesn’t tickle your fancy:
  • Normal Potatoes
  • Carrots
  • Parsnips
  • Butternut squash
  • Etc.
• In this recipe I stated to use Parmesan cheese as I personally believe that is the best cheese ever and I love it. However, if you prefer Cheddar, Red Leicester or really any other cheese over Parmesan then you do you and add that instead of parmesan. Make the recipe fun and enjoyable for your individual tastebuds!
• Remember, if you need to make this recipe for more than 3 people just double it up and it can easily serve however many you need!

To Salt Or Not To Salt…

When it comes to salting the sweet potato stuffed bell peppers, I personally believe it is a little unnecessary considering that cheese has been added to the recipe, I believe it is already salty enough so I personally do not think it needs it. The cheese already give the dish a lovely a salty taste, however, if you feel that it requires a pinch of salt I recommend no more than 1 teaspoon/ 1 light sprinkle over the top of the bell peppers.

Storage

• Sweet Potato Stuffed Bell Peppers can be left in the fridge for up to 1-3 days.
• Additionally, this is just guidance. So, if it looks a bit dodgy, you don’t like the look of it or if it has been out for a while, then unfortunately, I think that is one for the bin. When it comes to cooking and baking a bit of common sense will go a long way, it is always better to be safe than sorry. Additionally, when storing always use an air-tight container otherwise these times do not apply.

Thank You For Reading! 🙂

Thank you so much for reading my Best Gluten Free Cheesy Sweet Potato Stuffed Bell Peppers recipe. Hopefully, you will give my recipe a try and get to experience what it is like to eat the food of VIPs. Be sure to comment and tell me how the recipe went.

If this doesn’t take your fancy as a dinner idea for tonight don’t worry I have made many other dinner recipes including:

• Gluten Free Lasagne with an Extra Cheesy Twist
• Gluten Free Roast Turkey Leg with Vegetables Recipe
• Gluten Free Deliciously Cheesy Cottage Pie Recipe
• Easy Gluten Free Sausage Traybake Recipe As A Weeknight Dinner
• Best Gluten Free Air Fryer Paprika Chicken Fillets Recipe

Please keep an eye out for Gluten Free VIPs, as I will be making more dinner and lunch recipes soon! This is just the beginning!

Gluten Free VIPs

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