Shepard's Pie Stuffed Peppers

submitted by and thanks to Rob Dennett

softwa
4 bell peppers (1 per person)
1 tbsp. canola oil
salt
pepper
3 carrots, chopped up
1 yellow onion, chopped up
1 turnip, chopped up
1/2 rutabega, chopped up
1 small sweet potato, chopped up
2 cloves garlic, minced
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. salt
1 tsp. black pepper, freshly ground
1/2 tsp. cumin
2 Tbsp. canola oil
1 tbsp. tomato paste
1 dash worcestershire sauce
1/2 c. white wine
2 cups leftover mashed potatoes
paprika

hardwa
half sheet pan, lined with aluminum foil for easy cleanup
chef's knife for chopping vegetables
cutting board
paring knife
vegetable peeler, for peeling veggies
large bowl
large skillet

Preheat the oven to 400 degrees. If you keep your dried herbs in
there, be sure to take them out. I speak from the voice of experience.
Take the bell peppers and with a paring knife, cut out the stem end
and the seed core. Tear out any of the membrane leftover and wash out
any seeds. Dry them with a paper towel and rub 1 Tbsp. of canola oil
on them and season them with salt and pepper. Put them on the half
sheet pan and put them in the oven for 20 minutes. Meanwhile, combine
vegetables and garlic in the large bowl and toss with the remaining
canola oil, salt, pepper, cumin, thyme and oregano. Heat a skillet on
medium heat and add the vegetables when it is hot. Cook the vegetables
for about 15-20 minutes, stirring occasionally, until the vegetables
are fork tender. Add the tomato paste and Worcestershire sauce and add
the wine to deglaze. You should add the wine off the heat to reduce
the risk of a face full of burning fat droplets. Stir until combined
and remove from heat. Lower the oven to 350. Spoon into peppers until
they are full and top with mashed potatoes. Sprinkle with paprika.
Return to the oven and cook for 15 minutes more.

Notes: Any root vegetables are good in this recipe and you can take
away stuff that you don't like or causes your tongue to swell and cut
off your airway. The addition of hot sauce, chopped up ancho chilies
or cayenne powder, etc. is also not a bad thing. I haven't tried it,
but you might be able to stuff the peppers raw and have them cook
afterward. The mashed potatoes and vegetable stuffing can be prepared
a day ahead if you want.