Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly, pat them dry, and pierce them a few times with a fork. Wrap each sweet potato in aluminum foil and place them on a baking sheet. Bake for 40-50 minutes, or until they are tender when pierced with a knife.

While the sweet potatoes are baking, heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 2-3 minutes, stirring frequently, until it becomes translucent. Add the minced garlic and cook for another 30 seconds.

Add the ground turkey to the skillet, breaking it up with a spatula as it cooks. Season with cumin, paprika, salt, and black pepper. Stir well to combine.

Once the turkey is fully cooked (no longer pink), mix in the diced red bell pepper and tomato paste. Cook for an additional 3-4 minutes, allowing the flavors to meld. Remove from heat and set aside.

Once the sweet potatoes are baked and cool enough to handle, carefully slice them in half lengthwise. Use a spoon to scoop out most of the flesh, leaving a thin layer to help the skins maintain their shape. Transfer the scooped flesh to a bowl and mash it lightly with a fork. Mix the mashed sweet potato into the turkey filling for added flavor and texture.

Place the hollowed-out sweet potato halves on the baking sheet. Divide the turkey mixture evenly among the sweet potato skins, pressing it gently into each one.

Top each stuffed sweet potato with shredded low-fat mozzarella cheese. Return them to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and lightly

Remove the stuffed sweet potatoes from the oven and let them cool for a minute before serving. Garnish with freshly chopped herbs like parsley or chives if desired. Serve hot and enjoy.