Mexican Stuffed Peppers with Chipotle Sweet Potatoes

Preparation info
  • Serves


    • Difficulty


Appears in
Sheet Pan: Delicious Recipes for Hands-Off Meals

By Kate McMillan

Published 2017

  • About

This modern take on an old favorite comes together quickly, and Mexican-inspired fare is always a popular choice. It isn’t necessary to cook either the filling or the peppers in advance, as 40 minutes in the oven will get the job done, keeping hands-on time to a minimum.


  • 3 bell peppers, preferably 3 different colors
  • 3 tablespoons olive oil
  • lb (


  1. Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper.
  2. Cut the bell peppers in half lengthwise (through the stem) and remove the seeds and membranes. Brush the pepper halves inside and out with 2