Check out this seasonal stuffed bell pepper recipe by MUO staff Caryn Blair. She was last seen serving this dish at the Broadmoor Improvement Association's Healthy Minds, Healthy Bodies, Healthy Communities fair. It was a big hit with the crowd! You can try different types of squash (summer zucchini or winter butternut) and different types of peppers. Even switching up green and red bells add visual interest to the platter, and some flavor variety to choose from. Serve alongside Market fresh salad, and you’ve got a complete meal.
Prepare rice as it states on the package.
Heat the olive oil in a large pan over medium heat. Add the yellow onions and cook until translucent.
Add the squash, seasoning, salt, and pepper. Cook until squash begins to brown. (Add broth or water if needed.)
When rice is finished cooking, add it and chopped tomatoes to the pan. Stir and set aside.
Preheat oven to 400 degrees.
Cut the bell peppers lengthwise, remove their insides, and place cut-side-down on a lined baking sheet. Bake in the oven for five minutes.
Remove peppers from the oven and allow to cool. Flip them over and fill generously with squash and rice mixture.
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.