Step 1

Preheat the oven to 400 degrees. Line a large baking tray with parchment paper. Use a fork to poke a couple holes in each sweet potato to prevent exploding.  Bake for 45 minutes to 1 hour (depending on how large the sweet potatoes are).

Step 2

While the sweet potatoes are roasting, boil the brown rice, let it cool. Also sauté the onions in 2 tbsp of olive oil or grape seeds oil in a large pan over medium heat for 5-8 minutes or until the onions are soft.

Step 3

To the onion then add the bell peppers, chopped pecans (or walnuts), rinsed cranberries, and the cooled brown rice. Stir to combine and cook for 1-2 minutes.

Step 4

Meanwhile prepare the glaze: to a small container add the olive oil, balsamic vinegar, minced garlic, maple syrup, salt and crushed black pepper, mix to combine.

Step 5

Toss half of the glaze on top of the cooking mixture. Taste and season with salt and pepper if needed and remove from heat.

Step 6

Remove the sweet potatoes from the oven and let them cool for 10 minutes or until you can safely handle them. Cut in half and carefully scoop out the insides (pulp) into a large bowl. Leave a thin layer of pulp to support the skin and serve as walls.

Step 7

Add the pulp of the sweet potatoes into the rice mixture. (You can mash it or finely chop it). Then scoop the mixture back into the potato skins and put the tray back in the oven for 10 minutes to warm them up.

Step 8

Remove the sweet potatoes from the oven, drizzle the rest of maple balsamic glaze over the top and garnish with a sprinkle of chopped parsley.