The Recipes

Squash-stuffed Peppers

I feel like I've had tons and tons of carnivorous dishes lately, so a nice healthy turn of events was in the cards.

Squash-stuffed Peppers


- 1 poblano pepper, halved, seeds and ribs removed
- 2 patty pan squashes, peeled and diced
- 1 small zucchini, diced
- 1/6 onion, diced
- 1 T. tomato paste
- 1 clove of garlic, minced
- 1/4 c. crushed tomatoes
- olive oil
- pepper

Preheat the oven to 350 degrees.

Heat 1 T. of olive oil in a skillet.  Add the onions, season with salt, and let them soften over medium heat for 6-7 minutes.  Stir in the garlic and cook for another minute.  Add in the squash and zucchini, seasoning with salt and pepper.  Let it cook for another 5-6 minutes, then add in the tomato paste, stirring it to waken up the flavors.  Add in the crushed tomatoes and let the mixture simmer for 20 minutes.

Place the poblano halves in a shallow baking dish.  Spoon the squash mixture into the pepper halves.  Transfer to the oven and bake for 25-30 minutes.