Easy Stuffed Sweet Potatoes with Ground Beef (35-Minute Dinner)
Tender oven-baked sweet potatoes filled with seasoned ground beef, sautéed vegetables, diced tomatoes, and melted cheddar cheese. A hearty, high-protein weeknight dinner that comes together in 35 minutes with simple pantry ingredients.
Servings: 4 people
Ingredients
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- 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
- 1 cup shredded mozzarella and cheddar cheese
- 2 green onions sliced thin
Instructions
- Preheat your oven to 400°F. Scrub the sweet potatoes well, pat dry, and pierce each one all over with a fork about 8 to 10 times. Place on a foil-lined baking sheet and bake for 45 to 50 minutes, until very tender when pressed.
- About 20 minutes before the potatoes are done, heat the olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper and sauté for 3 to 4 minutes, until softened. Add the garlic and cook for 1 more minute, stirring constantly.
- Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains, about 5 to 6 minutes. Drain any excess fat if needed.
- Add the diced tomatoes with their juices, oregano, basil, salt, and pepper. Stir well and cook for 1 to 2 minutes. Add three-quarters of the shredded cheese and stir until melted and combined. Remove from heat.
- Remove potatoes from the oven and let rest for 5 minutes. Cut each potato in half lengthwise and use a fork to fluff the inside flesh. Spoon the beef filling generously over each half and top with the reserved cheese.
- Return the stuffed potatoes to the baking sheet and broil for 2 to 3 minutes, until the cheese on top is melted and bubbling. Top with green onions and serve immediately.
Video
Notes
To store: Place leftover stuffed sweet potatoes in the fridge in an airtight container for up to 4 days.
To reheat: You can reheat everything in a microwave or in the oven.
To freeze: Wrap the cooled sweet potatoes in foil before transferring to a freezer-safe bag. Freeze for up to 3 months.
Nutrition
Serving: 1/4 | Calories: 343kcal | Carbohydrates: 29g | Protein: 4g | Fat: 24g | Cholesterol: 5mg | Sodium: 769mg | Potassium: 714mg | Fiber: 6g | Sugar: 10g