I made Paula and I a tasty dinner tonight. She loves sweet potatoes and so this recipe caught my eye when I saw it in one of our recent Cooking Light magazines. It is called Beef and Broccoli Stuffed Sweet Potatoes. You could also use russett potatoes if you prefer them over sweet potatoes. The result would be the same – a filling and delicious meal.
Here is what you will need to make this dish:
- 2-4 sweet potatoes
- 1 tablespoon canola oil
- 1 cup chopped red onion
- 3/4 cup drained and chopped bottled roasted red bell peppers
4 garlic cloves, minced
2 teaspoons chili powder
1/2 teaspoon kosher salt, divided
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
10 ounce 90+% lean ground sirloin
2 cups broccoli florets
2 ounces (1/2 cup) shredded Mexican-blend cheese
1/4 cup chopped green onions
Clean the sweet potatoes. Rub them with a little oil and then pierce several times with a fork. Microwave at HIGH about 10 minutes or until potatoes are tender.
Preheat the broiler to high.
While the potatoes are cooking, heat a large skillet over medium-high. Add 1-2 teaspoons oil and swirl to coat. Add the onion and red bell peppers and cook for 5 minutes or until the onions are tender, stirring frequently. Add the garlic and cook for 3 minutes, stirring frequently. Stir in the chili powder, salt, cumin, and ground red pepper (to taste). Add the beef and cook for 6 minutes or until browned, stirring to crumble.
Stir the broccoli into the beef mixture and cook for another 5 minutes. Arrange the potatoes on a baking sheet. Partially split the potatoes lengthwise and fluff the flesh with a fork. Top each potato with some of the beef mixture as well as as 1/4 teaspoon of salt and some of the cheese. Broil 30 seconds or until cheese melts. Sprinkle with green onions.
This was really easy and quite tasty. I enjoyed mine with a dark beer while Paula enjoyed her potato with some red wine. I made enough of the filling to enjoy it later. All that I will need to do is buy a few more potatoes.