Cheese & Tomato, Sweet Stuffed Pepper

Stuffed Bell Peppers are a great option for both Lunch and Dinners. They’re low in calories but depending on what you have them with can be healthy, nutritious and filling. This recipe uses a cheese and tomato inspired mix with a layer of sweetness that sweet potato provides. The rice in this recipe will keep you full and is super good for you, combined with the nutrients of the sweet potato and the delicious cheesy goodness on top, it’s a real treat.

You can see the layers stuffed into the pepper in the picture above. The rice mix on the bottom, sweet potato in the middle and a cheese layer on top. I love how well the layers of flavors work together in this recipe.

If you enjoy this sweet delight then you should try the Cheesy ‘Chicken’ Cottage Pie, it’s another cheesy dish that is wholly heartwarming, perfect for a cold evening. Or, if you are in search of the perfect dessert to have after the peppers, why not try your hand at the Raspberry Coconut Bites, a delicious fruity morsel.

Sweet Cheese and Tomato Stuffed Pepper

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 People
Calories 416 kcal
Author wallyjay


  • 2 Bell Peppers
  • 125 g Cooked Plain Rice
  • 1 Salad Tomato, finely chopped
  • 1 tbsp Plant-based Soft Cheese
  • 2 tsp Paprika
  • 1 tsp Tomato Puree
  • 2 tbsp Nutritional Yeast
  • 1 Small Sweet Potato
  • 50 g Plant-based Cheese
  • 1 tsp Chives


  1. First. Set your oven to 200 Fan or 220 Conventional. Clean your bell peppers, Chop the tops off and scoop out the insides. 

  2. Place your pre-cooked rice in a bowl with the Tomato, Soft Cheese, Paprika, Tomato Puree and Nutritional Yeast. 

  3. Wash your sweet potato. Prick with a fork and place in the microwave or oven for 5 mins until soft. 

  4. Meanwhile, fill 2/3 of your peppers with the rice mix. There will be plenty of rice leftover which will be used during plating up. 

  5. Once your Sweet Potato is soft, scoop out the flesh and mash with the chive. 

  6. Place this inside your pepper on top of the rice mix. 

  7. Finally, top with your cheese. 

  8. Place on a baking tray and cook in the center of the preheated oven for 25 minutes.

  9. Serve immediately. Place the peppers on a bed of the leftover rice mix with steamed broccoli on the side. 

Recipe Notes

Please be advised, calories are estimates and your ingredients may vary from mine. 

For more recipes like this visit www.wallyjay.com

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