In a non stick pan over medium high heat, saute onions for 2-3 minutes until soft. Add some water if it starts to stick.
Add in the bell peppers and seasonings.
Cook for 10-15 minutes until all the vegetables are soft and reduce to about ⅔ of its size. Add some water if it starts to stick. Time will vary depending on how thick your bell peppers are.
Taste and adjust seasoning.
Stuff ½ the batch into a sweet potato and serve with coriander and avocado. Store leftovers in the fridge for 3-4 days.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2018/10/21/perfect-roasted-sweet-potato-6-dinner-ideas/