One of my favorite aspects of a CSA is that they require you to be flexible and creative with the ingredients you receive.
I’ve written quite a bit about my love for CSA and farmer’s markets and have been really thrilled with all of the options in Cleveland and Northeast Ohio. I mentioned a few of places I love so far in this post I guest wrote for Cleveland Plus. When I picked up my first CSA in Cleveland from City Fresh I was excited to find Anaheim peppers included for the week.
While I was familiar with Anaheim peppers I had never cooked them at home and wanted to develop a recipe that really allowed the peppers to shine. I also wanted to incorporate some of the fresh sweet corn that came along with the peppers. My favorite meals are typically the ones inspired by fresh local produce and I’m not going to lie to you, this might be the best vegetarian meal I’ve made in a while!
These peppers are sliced down the middle, stuffed with refried beans (I used this recipe), corn sautéed with onions and garlic (also from the CSA), and topped with avocado mashed with lime and a bit of salt. I did throw a little bit of cheese on these just before they finished baking to make them a little extra indulgent. I chose a non-dairy cheese but any cheese you like will do, I think cheddar or mozzarella would both work well.
Try these peppers for meatless Monday or a vegetarian meal any day of the week.
- 2 Anaheim peppers, sliced and seeded
- ⅓ c refried beans*
- 1 ear corn, kernels removed
- ¼ yellow onion, diced
- 2 cloves garlic, minced
- ½ t olive oil
- ¼ t salt, ⅛ t ground black pepper
- ¼ c shredded cheese (optional)
- ½ avocado
- juice of one lime
- pinch of salt
- Preheat the oven to 350 degrees.
- Heat the olive oil to medium heat in a sauté pan, add the onion and cook 2-3 minutes until just soft. Add the garlic and corn, cooking until the corn is soft, about 5 minutes.
- Add 2T of refried beans to each half of Anaheim pepper, spread to fill the peppers. Add the corn and onion mixture to each pepper and spread evenly. Place the peppers on a sheet pan and bake until the peppers are soft, about 30 minutes. If you are using cheese, remove the peppers about 5 minutes before they're finished and top with cheese to allow it to melt.
- While the peppers cook, mash the avocado with the lime juice and salt.
- Serve the peppers warm from the oven topped with the smashed avocado.
This recipe was made to serve two but can easily be doubled as needed.