Recipe description
July 30, 2026
High-Fiber Sweet Potato Pinto Bean Stuffed Pepper
Nutritious stuffed peppers with high fiber to support gentle digestion.
High Fiber
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- High fiber from pinto beans, sweet potatoes, and vegetables supports gut transit.
- Colorful vegetables and herbs provide polyphenols and dietary diversity.
- Balanced plant-based protein and healthy fats help steady digestion and fullness.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Sweet potato
2
piece
Bean, pinto
1
cup
Bell Pepper
2
piece
Onion
1
piece
Garlic
2
clove
Oil, olive
2
tablespoon
cumin
1
teaspoon
Paprika powder
1
teaspoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Parsley
2
tablespoon
Instructions
1
Preheat oven to 375°F (190°C). Wash and halve bell peppers lengthwise, removing seeds and membranes.
2
Peel and dice sweet potatoes into 1/2-inch cubes. Chop onion and mince garlic.
3
In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent, about 3 minutes.
4
Add diced sweet potatoes, pinto beans, cumin, paprika, salt, and black pepper. Cook for 10-12 minutes until sweet potatoes are tender.
5
Spoon the sweet potato and bean mixture into the bell pepper halves. Place in a baking dish.
6
Bake for 25-30 minutes until peppers are tender and slightly browned at the edges.
7
Garnish with fresh chopped parsley before serving.
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Nutrition
435 kcal
Calories
17 g
Protein
62 g
Carbohydrates
12 g
Fiber
8 g
Sugar
14 g
Fat
2 g
Saturated fat
3 g
Salt
FAQ
What are the main nutritional benefits of this stuffed pepper?
It centers on fiber from sweet potatoes and pinto beans, plant-based protein from the beans, and polyphenols from peppers, supporting fullness and gut-friendly nutrition.
Is this recipe vegan or vegetarian?
Yes. It’s plant-based and contains no animal products.
Are there any common allergens to watch for?
It’s gluten-free and dairy-free; watch for allium sensitivities (onion/garlic) and adjust if needed.
How many servings does it make?
2 servings.
How should I store leftovers?
Refrigerate in an airtight container; reheat within 3–4 days.
Can I customize the fillings?
Yes. You can substitute black beans, add cooked grains, or swap vegetables to taste.
How spicy is it and how can I adjust the heat?
The recipe is mild; add chili flakes or more paprika to increase warmth.
What should I serve it with?
Pairs well with simple sides or fermented foods for flavor variety.
Can I freeze the prepared peppers?
They can be assembled ahead and refrigerated; for freezing, freeze unbaked stuffed peppers; bake from frozen, adding time.
How do I scale the recipe for more servings?
Multiply the ingredients proportionally; adjust baking time as needed.
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