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Southwestern Stuffed Sweet Potatoes
with ground turkey / pepitas

Active: 30 minTotal: 30 min

Leftover bolognese from earlier in the week gets a totally new twist thanks to the addition of Southwestern spices and added vegetables. Serve the meat sauce over sweet potatoes for a quick, comforting cool-weather meal.

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Ingredients

Servings:
4
Metric
Southwestern Stuffed Sweet Potatoes:
  • Zucchini - 8 oz, chopped
  • Bell peppers, any color - 1, chopped
  • Garlic - 2 cloves, chopped
  • Sweet potatoes, medium - 4
  • Oil, cooking - 1 Tbsp
  • Tomato paste - 2 Tbsp
  • Cumin, ground - 1 tsp
  • Chili powder - 1 tsp
  • Turkey Bolognese (leftover from Tuesday) - ~3 cups
  • Butter - 2 Tbsp
  • Pepitas / pumpkin seeds - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Zucchini / Bell peppers / Garlic - Prep as directed. Store zucchini and bell peppers in one container. Store garlic in a separate container. (Can be done up to 4 days ahead)

Make

  1. Scrub potatoes and pierce with a fork. Place in a baking dish and pour 2 Tbsp / 30 ml of water in the dish. Cover with a wet paper towel and cook in microwave until tender, 8 to 10 minutes, turning once in the middle.
  2. While potatoes are in the microwave, heat a Dutch oven over medium-high heat. Add oil and then zucchini and bell peppers to heated oil. Season with a pinch of salt and saute until tender, 3 to 4 minutes. Stir in garlic, tomato paste, cumin and chili powder and saute until fragrant. Pour leftover turkey bolognese over top and cook until warmed through. Set aside.
  3. When potatoes are tender, slice in half and spread each half with butter. Spoon turkey mixture and pepitas over top. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

This meal has 45 reviews

This is a really really easy veggie meal to throw together. The filling could probably use a little more seasoning, but the sauteed zucchini was delish.

By: Gloria
Posted: Mar 12, 2018
Diet: Vegetarian

I enjoyed this. Needed to cook a while longer so the cornmeal mixture would harden up a bit. Broiled for a few minutes at the end. This made way more than 4 servings for my just me and my husband.

By: Anna
Posted: Jan 08, 2018
Diet: Original

I really enjoyed it, and so did most of my kids. I gave it 3 stars instead of 4 because the recipe didn't adjust the cooking time for the larger portions. It took over an hour to bake for the 8 servings and my family was beyond hungry by the time it was finished.

By: Bryn
Posted: Jan 06, 2018
Diet: Gluten-free

I used almond milk and daiya cheddar instead of regular milk and cheese, and used regular butter, to help cut down on some dairy content. It was delicious! Will definitely make again!

By: Kate
Posted: Dec 19, 2017
Diet: Gluten-free

Very original - I liked this and so did the kiddo.

By: Margaret
Posted: Nov 28, 2017
Diet: Original

I love this way to re-purpose extra meat sauce!

By: Caroline
Posted: Nov 16, 2017
Diet: Original