Farmer’s Market Stuffed Peppers

This is my favorite time of year at the farmer’s markets. Red peppers are here. I’m not a huge fan of green peppers, but love the other peppers. Zucchini, squash, and tomatoes are still available, along with corn on the cob. Several varieties of hot peppers are available too. I often find myself with a fridge full of farmer’s market goodies and no exact plan for them. Here’s a plan.
**As with most of the recipes that I post, do what you like. I rarely follow a recipe exactly and there’s no need for you to do so either, which is why I don’t dictate exact measurements or ingredients. And you can also make up words like I do (thick-slice or liquid-y, which I chose to use instead of salsa-y).

Farmer’s Market Stuffed Peppers
Bell Peppers, halved and seeded (I like red)
Can of Black Beans
2 Tomatoes, chopped (or a can, drained)
Corn cut from 2 cobs (or 1 can, drained)
Zucchini or yellow squash, diced (or/and any other veggies you have around)
½ - 1 onion (red, white, whatever)
1 lime
Cooked chicken, diced or shredded (unless vegetarian), seasoned as you prefer (I used mexican)
Cilantro (desired amount)
Preferred seasonings, such as garlic, red pepper, pepper, cumin, chipotle, hot sauce, italian
Salt and pepper
Poblano pepper or other hot pepper, roasted, peeled and diced (optional)
Flavorful cheese of some sort: goat cheese, feta, bleu, smoked gouda

I think these taste better if you grill some of the veggies first, so if that is an option for you, thick-slice the zucchini/squash and onion so that you can grilled them without having them fall through the grate (or you can grill them diced if you have a grill pan). Just cook until they are slightly softened and grill-marked. While you’re at it, grill the chicken if it isn’t already cooked. And if you are using a hot pepper, you can blacken it on the grill and place it in a bowl with saran wrap for 10 minutes…the skin will peel right off—wear gloves and dispose of the seeds). Grill the fresh ears of corn, if you are so inclined. If you aren’t grilling, sauté the onion in a skillet and add the diced zucchini/squash for just two minutes or so---enough to soften slightly.

While those veggies are cooking, cut and dice the tomatoes and remove corn from cobs (or open the cans and drain) and drain and rinse the black beans. Toss all of these into a medium bowl. Squeeze the lime over the veggies, chop the cilantro if using (Trader Joe’s carries containers of small frozen cubes of cilantro—they thaw quickly in whatever you stir them into…only $1.99 or so), and put into the bowl . If the other veggies/chicken are done by this point, dice them if need and mix them in. Stir the rest of the seasoning in. Don’t worry about the amount…just sprinkle and taste and sprinkle again if needed. When the filling is done, stuff the peppers with it. You may have a lot of filling left, depending on the quantity and size of peppers—use it in a salad later (which is what I originally made the filling for), or just eat with a fork.

I grilled mine---I wrapped them in foil (not all the way around…just made a bowl) and put them on the grill for 20-30 minutes until the pepper looked softened. Or cook them in the oven for 30 minutes or so (just until the pepper is to the softness that you prefer). Shortly before they are done, sprinkle the cheese on top and put back on grill or in the oven until the cheese melts. I sprinkled a little more sea salt on top of mine to bring out the flavors of the cheese.

These are basically peppers stuffed with black bean and corn salsa, but less liquid-y than salsa. They have a very summer-like flavor, in contrast to traditional stuffed pepper, which are more late fall/winter fare to me.