Description
Indulge in the bright, Mediterranean flavors of these Stuffed Sweet Potatoes. Roasted sweet potato halves are filled with a vibrant vegetable and herb mixture, creating a delightful and nutritious meal.
Ingredients
– 4 medium sweet potatoes, halved lengthwise
– 2 tablespoons olive oil
– 1 cup diced bell peppers (red, yellow, or orange)
– 1 cup diced zucchini
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/4 teaspoon crushed red pepper flakes
– Salt and black pepper to taste
Instructions
1. Preheat the oven to 400°F (200°C).
2. Place the sweet potato halves cut-side up on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and black pepper.
3. Roast the sweet potatoes for 25-30 minutes, or until they are tender and easily pierced with a fork.
4. In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced bell peppers and zucchini. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
5. Remove the skillet from heat and stir in the crumbled feta, chopped parsley, minced garlic, dried oregano, and crushed red pepper flakes. Season with additional salt and black pepper to taste.
6. Carefully scoop out the flesh from the roasted sweet potato halves, leaving a thin layer of flesh attached to the skin.
7. Divide the vegetable filling evenly among the sweet potato halves.
8. Serve the Mediterranean Stuffed Sweet Potatoes warm, garnished with extra parsley if desired.
Notes
For a vegan option, omit the feta cheese or use a plant-based alternative. You can also customize the filling with your favorite Mediterranean vegetables and herbs.
- Prep Time: 15
- Cook Time: 30
- Category: Vegetarian & Vegan Mains
- Method: Baking
- Cuisine: Mediterranean