I didn't have a red pepper, so I used about 1/2 cup of frozen chopped green pepper, and I also substituted a hot pepper I had in the freezer for the jalapeno chile pepper. I don't remember exactly what kind of peppers they were.
I used 3 small to medium sweet potatoes and cooked my own black beans. In step 3 I simmered this stew for 45 minutes to an hour because I wanted my sweet potatoes nice and soft. I served it over brown rice with cornbread muffins, and it was yummy! Next I'm thinking about trying this recipe for Black Bean and Sweet Potato Enchiladas.