Put all of those fresh garden & farmers market veggies to tasty use with this recipe for Summer Veggie Stuffed Poblano Peppers...
This recipe first appeared on the Bridgeport Farmers Market Let's Get Fresh site.
I am on a mission once again this outdoor farmers market season to show you all how you can create a delicious recipe purchasing mostly locally grown & raised produce and meats at your local farmers market. I started this locally inspired recipe series last summer, and I am thrilled to be continuing the series this year as well. Each month I will be sharing a recipe here to the blog inspired by and featuring some of my own personal favorite fresh & local finds from my local market.
For the month of August, I am sharing the recipe for these Summer Veggie Stuffed Poblano Peppers. I spotted some gorgeous poblano peppers at the market, and I knew I had use them in my next farmers market inspired recipe for you all. Poblanos happen to be perfect for stuffing, & what better to stuff them with than a bunch of fresh veggies from the other farmers at the market? ;)
I stuffed my peppers full of fresh & locally grown zucchini, summer squash, corn, broccolini, cherry tomatoes, garlic, rice, & fresh basil, but you could certainly switch out or leave out any of these veggies to suit your personal preferences.
This recipe is 100% vegetarian & vegan friendly. But if you are a meat lover (like myself ;) ), you could certainly add in browned ground turkey or shredded cooked chicken to the stuffing. I would just switch out one of the veggies for the meat when making this.
A few tips for making these veggie packed peppers:
- Add some leafy greens to the mix by finely chopping kale or spinach & then adding it to the stuffing when you add in the cherry tomatoes & basil to saute.
- Try a different squash like butternut or patty pan instead of the summer squash.
- You could easily swap in quinoa, couscous, or brown rice for the Basmati rice in this.
- Top the stuffed peppers with your favorite shredded cheese during the last 10 minutes of baking for a little cheesy goodness.
- For a little added protein, mix in your favorite canned beans (think black beans, chickpeas, etc.- just drain & rinse them first) to the stuffing mix.
- Have leftover stuffing mix? It makes a great side dish or a light meal all on its own!
Summer Veggie Stuffed Poblano Peppers
by
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients (Serves 5-6)
- 10-12 poblano peppers, cut in half lengthwise & seeds removed
- 1 small zucchini, diced
- 1 small summer squash, diced
- 1 ear of fresh corn, kernels removed
- 1/3 lb of broccolini, remove leaves & then chop
- 2 cloves of garlic, minced
- 1 tbsp olive oil
- 6-8 fresh basil leaves, chopped
- 1 cup of cherry tomatoes, halved
- 1 cup of cooked rice
Instructions
Preheat your oven to 375 degrees. Spray the inside of a large baking pan with cooking spray. Set aside.
In a large skillet, heat the olive oil over medium-high heat. Add in the garlic, & saute for 1 minute. Then add in the zucchini, squash, corn, & broccolini. Saute another 3-4 minutes. Add in the basil, cherry tomatoes, & cooked rice. Cook for an additional 2 minutes.
Scoop the veggie/rice mixture evenly into each poblano pepper half. Arrange the stuffed poblano peppers into the prepared baking dish as you fill them. Once you have stuffed all the pepper halves & placed them in the baking dish, cover the pan tightly with aluminum foil. Bake at 375 degrees for 30 minutes or until the peppers are fork tender.
Serve immediately & enjoy!
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What is your favorite way to use up summer fresh veggies? :)
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