These stuffed peppers with rutabaga should be on your dinner table tonight.
My favorite thing about stuffed peppers is that the center options are endless.
Case in point: Enter Rutabaga.
If you’re not familiar with rutabaga here are a few facts to get you acquainted:
- It’s a root vegetable.
- They’re a cross between a turnip and cabbage.
- You can consume them raw or cooked.
- And they taste absolutely AMAZING!
This not so attractive root vegetable cleans up well when peeled and diced into little kibbles of sweet caramelized goodness.
Ok. Let’s do this.
Exhibit A:
If you’ve ever had Yukon Gold potatoes, rutabaga is similar, but next level without the starch. To showcase and enhance the flavor I oven roasted it in BUTTER to bring out its naturally sweet flavor. Sprinkled with fresh thyme coupled with salt and pepper adds a necessary seasoning touch.
Exhibit B:
Next, let’s talk yellow bell peppers. Not all peppers are created equal. I chose all yellow peppers for their thick-walled flesh that makes them the superb pepper for stuffing, it coupled well with the full-body flavor that rutabaga has to offer.
So, the process is very simple, put the peppers in the oven under high heat until they reach a blistering black color. You can remove the charred skin or you can leave it on. I love the charred taste it’s not a burnt flavor at all it actually elevates the flavor from scrumptious to utterly magical.
Exhibit C:
So. You’ve baked your rutabaga to perfection and roasted your peppers until the edges are tinged with blackness; this is where the two meet up to create earth-shattering magic.
Now it’s time to assemble the stuffed peppers. The process is straight forward, so I’ll spare you the details, but what I won’t do is not detail what these golden pockets taste like.
The rutabaga tastes like…well, it tastes like golden sweet-savory nibbles with garlic notes permeating throughout …*closes eyes* its flavor is vividly intense. The yellow peppers are similarly sweet but have a milder taste they roasted beautifully maintaining its gorgeous yellow hue and moisture. I topped them with a dab of purple pesto to bring the synergy full circle (recipe coming soon) fragrant fresh parsley added the necessary finishing touch.
This paring is one for the history books, the assortment of flavors will send your palate on a trip of no return.
Still not convinced?
Maybe this will incentivize you…
- Are you feeling the need to roast some peppers? This roasted red pepper spread should be your next move. It fulfills the criteria of a hearty “meaty” spread- it contains red peppers, toasted walnuts, and a healthy dose of garlic. Check it out.
HOW TO MAKE STUFFED PEPPERS WITH RUTABAGA
- 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
- Preheat oven to 400 degrees.
- In a medium saucepan, melt butter over medium-high heat.
- Pour melted butter on a baking sheet. Add the rutabaga. Sprinkle with thyme, salt, and black pepper.
- 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.
- Add to the bowl garlic and capers. Set bowl aside.
- Turn over to 500 degrees.
- 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.
- 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 adapted from Williams Sonoma
