Pour in sweet potato & mushrooms, cover and let cook for 4-5 min.
Remove from heat, pour in large mixing boil with zucchini + canned tomatoes and mix.
Slice bell peppers in half, top to bottom, remove seeds, and lay skin-down in large baking dish. Fill peppers with filling mixture (overflowing is best). Grate cheese over the top and bake at 400 degrees F for 18-20 minutes.
Remove peppers from the oven and top with fresh cilantro. Enjoy!*Stores great as leftovers. Keep in airtight container in the fridge for up to 3 days.