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Friday, April 07 2017

Move hearty and tasty vegetables to a main meal of easy meatless meals. With vegetarian dinners for pasta, pizza, soup, and sandwiches, these simple dishes transition from stove top to table in less than 40 minutes.


2 - large sweet potatoes (about 2 pounds)
1/4 - cup water
4 - ounces reduced-fat cream cheese (Neufchatel), softened
1/2 - cup chopped roasted red sweet pepper
4 - teaspoons balsamic vinegar
2 - teaspoons soy sauce
1/2 - teaspoon garlic powder
1/4 - teaspoon ground black pepper
Milk (optional)
Snipped fresh chives
Light sour cream (optional)


Preheat broiler. Scrub sweet potatoes. Prick several times with a fork. Cut in half lengthwise. Place 2 halves, cut sides down, in a microwave-safe shallow baking dish. Add 2 tablespoons of the water; cover with vented plastic wrap. Microwave on 100% power (high) for 8 to 10 minutes or until tender, rearranging once. Cool slightly. Repeat with the remaining 2 potato halves and the remaining 2 tablespoons water.
Scoop pulp out of potato halves, leaving 1/4-inch shells. Place pulp in a medium bowl and mash with a potato masher or an electric mixer on low speed. Add cream cheese, roasted red pepper, balsamic vinegar, soy sauce, garlic powder, and black pepper. Stir or beat until smooth. (If necessary, stir in a little milk to reach desired consistency.)

Spoon mashed potato mixture into potato shells, pressing gently. Place stuffed potatoes on a baking sheet. Broil 4 to 5 inches from the heat for 3 to 4 minutes or until heated through and lightly browned. Sprinkle with chives. If desired, serve with sour cream.
Nutrition Facts (Sweet Potatoes with Roasted Pepper-Balsamic Stuffing)

Per serving: 280 kcal cal., 7 g fat (4 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 21 mg chol., 387 mg sodium, 49 g carb., 7 g fiber, 11 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:25 am   |  Permalink   |  Email