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1
Bake the sweet potatoes at 400*F.
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2
for about 1 hour, or until tender (or microwave for about 8-10 mins.).
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3
While the potatoes bake, combine the onions and water or juice in a medium saucepan.
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4
Cover, and simmer until the onions soften, about 5 minutes.
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5
Add the garlic, ginger, cumin, chile, and bell peppers, cover, and simmer until the peppers are tender, about 5 minutes.
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6
Remove from the heat.
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7
Cut the Neufchatel into small peices and stir it into the hot vegetable mixture to melt.
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8
Set aside.
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9
When the sweet potatoes are baked, cut them in half lengthwise.
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10
Hold each potato half with a heavy towel or mitt in one hand and scoop out the central part of the flesh with a spoon.
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11
Leave about a 1/4 inch shell so that the potatoes maintain their shape.
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12
Mix the potato flesh with the vegetable-cheese mixture.
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13
Add the lemon juice, peas, and salt and pepper.
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14
Lower the oven temperature to 350*F.
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15
Stuff the potato shells with the filling.
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16
Place them in a lightly oiled baking dish.
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17
Cover and bake for 15 to 20 minutes, until thoroughly hot.
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18
Enjoy!
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19
Note* If you are stuffing previously baked, chilled potatoes, they may need to bake an extra 5 to 10 minutes in the oven to heat through.
