Blueberry, Yellow Squash, Zucchini, and Carrot Confetti Cake with Lemon Glaze AKA: this week's CSA recipe
Mini Eggplant Rollatini Bites: CSA recipe for mid summer

Super overstuffed peppers : CSA recipe of the week

I love naturally colorful food.  I try to incorporate as many different colors into each meal as possible.  I feel like every color is a different nutrient.  I don't know if that's accurate, but as far as I'm concerned it's enough to make me feel good.  The other night I made some super stuffed peppers using all the colorful veg I got from my CSA share.  In fact, they were so stuffed they overflowed.  So I'm calling them: Overstuffed peppers

Super Overstuffed Peppers


    • 1 large pot of boiling water
    • 4 green bell peppers- keep 3 whole and mince half of the 4th)
    • 1 lb 85% lean ground beef
    • 1/2 cup cooked rice
    • 1 clove garlic- minced
    • 1 small carrot- minced
    • 1 zucchini - minced
    • 1 small yellow squash- minced
    • 1/2 cup corn kernels
    • 1 Tbsp Worcestershire sauce
    • salt & pepper to taste
    • 1/2 cup prepared salsa 


Preheat the oven to 375°. Place the 3 whole green peppers into the pot of boiling water to blanch them for about 4 minutes.  Remove them and let them cool slightly then cut them in half lengthwise removing the seeds and stems.  Place the halves cut side up in a deep baking dish.  In a large pan, Brown the meat along with the minced garlic.  Add all the remaining ingredients (except the salsa) to the pan and mix together.  Spoon the mixture into the pepper halves and top each with a bit of the salsa.  Bake for about 30 minutes and enjoy.

Sorry the picture isn't all that great, but we were hungry.  I wasn't waiting around to get any better shots!  Hope you like it.