Ingredients
4
small sweet potatoes
1
teaspoon olive oil
1
red bell pepper, diced (1 cup)
3/4
cup chopped red onion
1
link gluten-free fully cooked chicken sausage with apples (from 12-oz package), diced
1
bunch (8 oz) fresh kale, ribs removed, leaves sliced (6 cups)
3/4
teaspoon hot paprika or paprika
1/8
teaspoon salt
3
tablespoons water
1/2
cup shredded reduced-fat Cheddar cheese (2 oz)
1/2
cup fat free plain yogurt
Preparation
Heat oven to 400° F. Pierce sweet potatoes with fork to allow steam to escape. Place on ungreased cookie sheet. Bake 50 to 60 minutes or until tender.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Cook bell pepper and onion in oil about 5 minutes, stirring occasionally, until softened. Add sausage; cook and stir until sausage begins to brown. Add kale, paprika and salt; cook and stir about 3 minutes or until kale is wilted. Add water; stir about 1 minute or until water is absorbed. Remove from heat; set aside.
Remove sweet potatoes from oven. Let stand about 5 minutes for easier handling. Heat oven to broil. Cut sweet potatoes in half lengthwise. Carefully scoop out insides of sweet potatoes into skillet with sausage mixture, leaving 1/4-inch shell. Stir sausage mixture. Place shells on ungreased cookie sheet. Spoon sweet potato mixture into shells; dividing evenly. Sprinkle each with 1 tablespoon cheese.
Broil 4 to 6 inches from heat 30 to 60 seconds or until cheese is melted. Serve with yogurt.
