I’m not exactly sure why I’m trying to stuff all of my food lately, so I do apologize for my second recipe in a row where it involves “stuffing” of some sort. Maybe because it’s getting colder and all I want to do is stuff my face? Regardless, I love making stuffed peppers, but I decided to forgo the traditional ground beef route and instead chose roasted sweet potatoes and black beans for a healthier and yet still hearty filling. I made my cilantro and lime rice (among my first few recipes published on the blog – click for a good laugh at the atrocious photos) and topped them off with an avocado Greek yogurt sauce for some tangy zip! After just two I was quite stuffed myself and it was the perfect way to use up the end-of-summer bell peppers from my mother’s garden.