6 bell peppers (yellow, red, orange)

2 cups (500 ml) diced sweet potato (about 1 sweet potato)

1 onion, chopped

2 tablespoons (30 ml) olive oil

1 lb (454 g) extra-lean ground beef

3 cloves garlic, chopped

3 tablespoons (45 ml) curry powder

1/2 teaspoon (2.5 ml) ground cinnamon

1/2 teaspoon (2.5 ml) ground turmeric

1 pinch cayenne

2 plum tomatoes, diced

1 can (540 ml/19 oz) navy beans, rinsed and drained

2 tablespoons (30 ml) honey

2 tablespoons (30 ml) chopped flat-leaf parsley

Salt and pepper

Plain yogurt (optional)

With the rack in the middle position, preheat the oven to 180°C (350°F).

Slice the tops off the peppers and remove the membranes and seeds. If needed, cut a thin slice off the bottom to allow them to stand upright. Place in an 18 x 28-cm (7 x 11-inch) baking dish. Brush lightly with olive oil. Set aside.

Brown the potatoes and onion in a skillet with the rest of the oil over high heat. Add the meat, garlic and spices. Season with salt and pepper. Cook, stirring to break up the meat, for about 5 minutes. Add the tomatoes, beans and honey. Reduce the heat and simmer gently, stirring frequently, until the sweet potatoes are tender, about 10 minutes. Add the parsley. Stir to combine. Adjust the seasoning.

Spoon the filling into the peppers. Cover with aluminum foil. Bake until the peppers are tender, about 1 hour. If desired, top with a dollop of plain yogurt.

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