Summer Veggie Stuffed Poblano Peppers

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 Frugal Foodie Mama

Prep Time: 15 minutes

Cook Time: 30 minutes

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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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