This is a dish for 2 as a main or 4 as a side dish inspired by Ottolenghi’s recipe for rutabaga stuffed peppers using all vegetables and non-dairy feta.
4 medium bell peppers
2 medium turnips peeled and diced small
1 red onion, diced
1 chili pepper, diced
2 cloves of garlic, crushed
1 tablespoon of non dairy butter (I use Miyoko’s brand)
a bunch of fresh thyme, leaves picked
4 tablespoons of capers
100g of vegan feta, crumbled
1/4 cup of parsley, chopped
Salt and freshly ground black pepper
Pre-heat the oven to 400F. Cut the peppers in half keeping the stalks intact but remove the seeds and white flesh. Roast the peppers, cut side up on a baking sheet, for 30 minutes.
Meanwhile, saute the turnip, chili and onion with some salt and pepper until soft. After about 15 minutes add the garlic, and cook for another 15 minutes. Add the thyme and capers. Take the mixture off the heat. When the peppers are softened, take them out of the oven. Stuff the peppers with the turnip mixture, crumble some plant-based feta ontop and return them to the oven for about 10-15 minutes. Sprinkle with parsely before serving.