stuffed peppers with rutabaga
 
Prep time
Cook time
Total time
 
Beautifully roasted stuffed yellow peppers with rutabaga packed with sweet-savory flavors loaded with nutrition and intense GOODNESS! YUMMY!
Author:
Serves: serves 6
Ingredients
  • 2 Tablespoons Earth Balance Soy Free Butter
  • 1½ teaspoons pink salt
  • 1 large rutabaga, peeled and diced
  • ⅓ cup of fresh thyme leaves
  • 3 cloves of garlic, crushed
  • 3 Tablespoons of capers
  • 6 small to medium-sized yellow peppers
  • 2 tsp avocado oil
  • ⅓ cup curly parsley leaves chopped
  • salt and crushed pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. In a medium saucepan, melt butter over medium-high heat.
  3. Pour melted butter on a baking sheet. Add the rutabaga. Sprinkle with thyme, salt, and black pepper.
  4. Cook uncovered for 45-50 minutes until the rutabaga is caramelized and fork-tender. Once done, remove from the rutabaga with a slotted spoon to allow drainage of excess butter and place it into a large-sized bowl.
  5. Add to the bowl garlic and capers. Set bowl aside.
  6. Turn over to 500 degrees.
  7. Cut peppers lengthwise, leave the stalks intact. Remove seeds and inner flesh. Place peppers on roasting pan lined with parchment paper cut side up. Drizzle with oil, a dash of salt, and place in the oven for 30 minutes until peppers are charred and the flesh is soft and tender. Remove when done.
  8. Reduce oven temperature to 425 degrees. Meanwhile, spoon rutabaga mixture into each pepper. Place peppers in the oven for an additional 10 minutes to warm mixture. Remove peppers to allow to cool. Sprinkle on fresh parsley. I added a dash of purple pesto, but regular basil will do. Enjoy!!
Recipe by Taste of Yummy at https://www.tasteofyummy.com/yellow-charred-stuffed-peppers-with-rutabaga/