Description
Delicious and hearty stuffed sweet potatoes filled with a savory mixture of ground beef, sautéed vegetables, and melted cheese. This recipe offers a comforting and nutritious meal that’s easy to prepare using quick microwave cooking and stovetop sautéing methods.
Ingredients
Scale
Sweet Potatoes
- 2 medium sweet potatoes
- 1 tablespoon olive oil
Beef Filling
- 1 small red onion, diced
- 1/2 yellow bell pepper, diced
- 2 cloves garlic, minced
- 1/2 lb grass-fed ground beef
- 1/2 cup canned diced tomatoes with juices
- Salt and pepper to taste
- 1 tsp dried oregano
- 1 tsp dried basil
Toppings
- 1 cup shredded mozzarella and cheddar cheese (divided)
- 2 green onions, sliced thin
Instructions
- Cook the Sweet Potatoes: Pierce sweet potatoes all over with a fork. Place them on a microwave-safe plate and microwave for 8-10 minutes. Carefully flip the potatoes and microwave for an additional 8-10 minutes, or until tender when pierced with a fork.
- Sauté Vegetables: While the potatoes cook, heat olive oil in a skillet over medium-high heat. Add diced onion, bell pepper, and minced garlic. Sauté for 3-5 minutes until softened.
- Cook Ground Beef: Add the ground beef to the skillet and break up with a wooden spoon. Cook until no longer pink.
- Add Seasonings and Tomatoes: Stir in diced tomatoes with juices, salt, pepper, dried oregano, and dried basil. Cook for 1-2 minutes to combine flavors thoroughly. Mix in 3/4 cup of shredded cheese and stir until melted.
- Prepare Sweet Potatoes for Stuffing: When the sweet potatoes are cool enough to handle, cut them in half lengthwise and fluff the flesh inside gently with a fork.
- Stuff and Top: Spoon the ground beef mixture into each sweet potato half. Sprinkle the remaining 1/4 cup of cheese over the top, then garnish with sliced green onions before serving.
Notes
- Choose larger and wider sweet potatoes to hold the stuffing better.
- Wash and dry sweet potatoes thoroughly before cooking to keep the skin clean.
- Dice all vegetables finely so they fit nicely inside the sweet potatoes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat leftovers in the microwave or oven for best results.
- For freezing, wrap cooled stuffed sweet potatoes in foil, place in a freezer-safe bag, and freeze for up to 3 months.
