Recipes from America’s Small Farms has these tips for stuffing hollowed-out peppers, eggplants, summer squash, and even onions. These stuffing recipes will fill about 4 small bell peppers or 2 large squash. Bake stuffed vegetables on oiled baking pan at 375° for 45 minutes to 1 hour, until stuffing is browned.
Fresh vegetables and cheese: Toss 2 chopped tomatoes, 1 diced medium onion, ½ cup chopped fresh basil, 2 minced garlic cloves, and salt and pepper to taste. Sauté briefly in 2 tablespoons olive oil. Combine with 2 cups cheese (grated mozzarella or cheddar or ricotta, or a mixture). Top with grated parmesan.
Cheese and Greens: Heat 2 tablespoons olive oil in a skillet; sauté 1 chopped small onion and 3 minced garlic cloves. Add 4 cups chopped greens; sauté until softened. Combine with 2 cups grated cheese. Season with salt, pepper, and herbs of your choice.
Crispy Kale, our favorite
Preheat oven to 375°. Roughly chop one bunch of green curly kale. Toss chopped kale in a bowl with olive oil, season generously with salt and pepper. Bake for 15-20 minutes, or until the kale is crispy like potato chips.