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

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

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

Prepare the glaze: In a small container, combine the olive oil, balsamic vinegar, minced garlic, maple syrup, salt, and cracked black pepper, and mix to combine.

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

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, leaving a thin layer of pulp to support the skin.

Add the pulp of the sweet potatoes into the rice mixture. 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.

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