Savory Veggie Stuffed Sweet Potatoes: A Flavorful Twist on a Classic Comfort Food

Ingredients:
– 4 medium sweet potatoes
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 zucchini, diced
– 1 cup diced mushrooms
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup cooked quinoa
– 1/4 cup grated Parmesan cheese
– Fresh parsley for garnish

Instructions:
1. Preheat the oven to 400°F (200°C). Wash the sweet potatoes and prick them all over with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until fork-tender.

2. While the sweet potatoes are baking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until fragrant, about 2-3 minutes.

3. Add the red bell pepper, zucchini, and mushrooms to the skillet. Cook for 5-7 minutes, or until the vegetables are tender.

4. Add the dried thyme, oregano, salt, and pepper to the skillet. Stir to combine.

5. Remove the skillet from heat and stir in the cooked quinoa and Parmesan cheese.

6. Once the sweet potatoes are done baking, carefully slice each one open lengthwise and fluff the insides with a fork.

7. Spoon the vegetable and quinoa mixture into each sweet potato, dividing it evenly among them.

8. Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, or until heated through.

9. Serve the savory veggie stuffed sweet potatoes hot, garnished with fresh parsley.

Cooking Tips:
– Feel free to customize the vegetable filling with your favorite veggies, such as spinach, corn, or cherry tomatoes.
– For a vegan option, omit the Parmesan cheese or substitute it with a dairy-free alternative.
– Make sure to season the vegetable filling well with herbs and spices for maximum flavor.