In large pot, combine peppers, corn, shredded pork and 1 cup water. Heat, covered, over medium high for 7 minutes, stirring occasionally, until peppers are crisp-tender.
Meanwhile, drain sweet potatoes and discard excess syrup. If whole, cut into cubes. Stir into stew and cook another 2 to 3 minutes, or until heated through. Serve sprinkled with cheese.