YOUR SOLIN GENERATED RECIPE
Baked Sweet Potato Skins with Turkey Chili and Melted Cheese
Enjoy a hearty yet light meal combining crispy baked sweet potato skins filled with a savory turkey chili, accented by vibrant bell peppers, tender onions, black beans, and a crown of melted cheddar cheese. This dish offers a comforting blend of flavors and textures, making it perfect for a balanced dinner.
INGREDIENTS
1 medium Sweet Potato (130g)
4 ounces Lean Ground Turkey (113g)
1/4 cup Black Beans (43g)
1/4 cup Diced Tomatoes (62g)
1/8 medium Onion (15g)
1/4 medium Bell Pepper (30g)
1/4 cup Shredded Cheddar Cheese (28g)
1 tsp Chili Powder
1 tsp Cumin
Salt and Pepper (to taste)
PREPARATION
Preheat your oven to 400°F (200°C).
Wash the sweet potato thoroughly and pierce it several times with a fork. Place it on a baking sheet and bake for about 40-45 minutes until soft.
While the sweet potato is baking, heat a skillet over medium heat. Add the lean ground turkey and cook until it is no longer pink, breaking it apart as it cooks.
Add the diced onion and bell pepper to the skillet and cook until they are softened, about 3-4 minutes.
Stir in the black beans, diced tomatoes, chili powder, cumin, salt, and pepper. Allow the mixture to simmer for about 5 minutes so the flavors meld together.
Once the sweet potato is done, let it cool slightly. Slice it in half lengthwise and carefully scoop out most of the flesh, leaving a thin layer along the edges.
Fill the sweet potato skins with the turkey chili mixture, then sprinkle the shredded cheddar cheese on top.
Place the filled sweet potato skins back into the oven for 5-7 minutes, or until the cheese is melted and bubbly.
Remove from the oven and serve warm.