fresh herbs

Southwestern Stuffed Peppers


By: Co+op, stronger together

Total Time: 35 minutes

Servings: 8

Tex-Mex flavors spice up this crowd-pleaser that's equally at home as a weeknight family-friendly meal or for dinner guests.


  • 4 medium to large green peppers

  • 2 cups frozen corn kernels

  • 1 (15-ounce) can of cooked beans, drained and rinsed (black, pinto, or black-eyed peas)

  • 1 cup shredded cheddar cheese or smoked cheddar

  • 1/2 teaspoon salt

  • 1 fresh or pickled jalapeno pepper, diced

  • 1 tablespoon fresh cilantro, chopped

  • 1 cup salsa

  • 1 cup cooked rice (optional)

  • 1 tablespoon butter

  • 1 teaspoon paprika or smoked paprika


  1. Preheat the oven to 375°F, and bring a stockpot of water to a boil.

  2. Cut the green peppers in half through the stems, or leave whole and remove the tops. Remove seeds and thick inner ribs. Blanch peppers for 4 minutes. Remove and reserve.

  3. In a large bowl, combine the corn, beans or black-eyed peas, cheese, salt, jalapeno, cilantro, salsa, and rice (if using).

  4. Stuff each pepper or pepper half with an equal amount of the filling and place in a baking dish.

  5. Add enough water to fill the bottom of the baking dish. Top each pepper or pepper half with a dab of butter and a pinch of paprika and bake 20 minutes.

Serving Suggestion

Top with salsa, sour cream, or guacamole and serve with tortilla chips.

Prosciutto and Grilled Nectarine Salad

By: Co+op, stronger together

Total Time: 30 minutes
Servings: 6

Grilling caramelizes and intensifies the sweetness of nectarines in this outstanding salad. It can easily be made vegetarian or vegan, too. Check out our suggestion for prosciutto substitutes in the tips section.



  • 6 nectarines, halved and pitted

  • 1/4 cup olive oil, divided

  • 1/4 cup orange juice

  • 2 tablespoons balsamic vinegar

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 4 cups arugula

  • 1 cup fresh basil, coarsely chopped

  • 3 ounces thinly sliced prosciutto, chopped


  1. Heat the grill to high. Brush the cut sides of the pitted nectarines with olive oil. When the grill grate is hot, use tongs and paper towels to rub vegetable oil on the grate. Place the nectarines, cut side down, on the grill. Cook until marked, about 2 minutes, then turn. Cook for 1 minute longer, just to soften. Remove to a plate to cool.

  2. In a cup, whisk the remaining olive oil, orange juice, balsamic vinegar, Dijon mustard, salt and pepper. Reserve. In a large salad bowl, place the arugula and basil and about half of the dressing and toss to mix. Top with prosciutto and grilled nectarines. Drizzle the remaining dressing over it all and serve immediately.

Serving Suggestion

This sweet and salty salad makes a great accompaniment to grilled chicken kebabs, for a colorful, satisfying meal with lots of bold flavors. Add extra nectarines to the grill; slice into wedges and refrigerate for a delicious topping to your breakfast bowl, or serve with ice cream.

Tips & Notes

There are many ways to make this salad vegetarian or vegan. Try any of these in place of the prosciutto:

  • For a vegetarian option, try cubed soft cheeses like mozzarella, brie or fontina

  • For a vegan option, try any type of olives or nuts like pistachios, almonds or walnuts (with or without salt or toasting)

Nutritional Information

200 calories, 11 g. fat, 10 mg. cholesterol, 600 mg. sodium, 19 g. carbohydrate, 4 g. fiber, 3 g. protein