Parsnip Stuffed Peppers

I invented this recipe when trying to think up a unique way to stuff peppers. I really like the flavor of parsnips but don't particularly like to eat them by themselves. The pairing of parsnip with the sweet flavor of the peppers, coriander and curry make for a delicious dish. You can make this recipe vegan by omitting the cheese.

• 2 large parsnips or 4 small parsnips, steamed and mashed
• 4 bell peppers, assorted colors
  
• 1 onion, diced
• 2 garlic cloves, minced
  
• 1 tsp coriander
• 1 tsp curry powder
  
• 2 cups spinach, roughly chopped 
• salt and pepper to taste
• 1/2 cup Monterary Jack or Mozzarella cheese (optional)

1. Preheat oven to 400°.
2. Cut the top off of each pepper and remove seeds. Set the peppers along with the pepper tops into a baking dish with about 1/4 cup water.
3. Heat 1 tbsp of olive oil in a medium saucepan and add onions. Cook for about 6 minutes, add garlic, coriander, curry powder, spinach and cook for another 2 minutes stirring constantly. Stir in mashed parsnip, salt and pepper. Remove from heat.
4. Fill peppers with parsnip mixture and sprinkle with cheese if using. 
5. Bake covered with tin foil for 25 minutes. Uncover and bake another 5-10 minutes until bell peppers begin to blister and cheese is golden brown.

Note: You could substitute the spinach for a 1/2 cup frozen peas and/or corn and stir in a 1/4 cup chopped cilantro.