Sweet Potato/Black Bean

1 cup cooked & cubed sweet potato
1/2 can black beans, rinsed
1 cup fresh spinach
1/2 can petite diced tomatoes
Pinch of salt,
1 clove of garlic, minced
1 Tbsp chili powder
1 tsp cumin
1/4 tsp oregano
Squeeze of lime
1 Tbsp Cilantro, chopped
1/3 cup Monterey Jack cheese

Beef/Beans/Rice

1 cup prepared taco meat
1 cup long grain rice, cooked
1/2 can of black beans, rinsed
1 tsp green pepper Tabasco
1 Tbsp Cilantro, chopped

Shredded Chicken

1 cup shredded cooked chicken
1/4 cup finely diced onion
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne
1/2 can petite diced tomatoes
Salt and pepper to taste
1 Tbsp Cilantro, chopped
1/3 cup Monterey Jack cheese

Sweet Potato/Black Bean

In a medium skillet combine all ingredients minus the cheese and simmer on low until spinach has cooked through. Scoop mixture into bell peppers with tops removed. Sprinkle with cheese. Bake in the oven at 375 degrees for 10-15 minutes or until cheese is melted and bubbly.

Beef/Beans/Rice

Combine ingredients in a medium bowl – Scoop mixture into bell peppers with tops removed. Bake in the oven at 375 degrees for 10-15 minutes.

Shredded Chicken

Combine ingredients in a medium bowl minus the cheese. Scoop mixture into bell peppers with tops removed. Sprinkle with cheese. Bake in the oven at 375 degrees for 10-15 minutes or until cheese is melted and bubbly.

Each recipe stuffs 2 bell peppers.