Maximizing summer's bounty

Stuffed peppers (poor photo -- sorry!)

Corn, zucchini, bell peppers, onions, garlic, tomatoes, peaches, eggplant -- these are just a few of the fresh, local produce now available at farmers' markets nationwide.
I like to make a big pot of succotash -- or what I call "soycotash" because I use edamame instead of Lima beans -- for a delicious side dish, using many of the above ingredients.
It's fairly simple although it does require a lot of knife work. Cut the kernels off a few ears of corn, slice 2 medium zucchini or yellow squashes, dice a red bell pepper, 1/2 onion and mince a few cloves of fresh garlic. Saute all those ingredients in canola oil, add a cup of frozen, thawed edamame along with seasonings (salt, pepper, chopped herbs of your choice) and voila!
With the leftovers, I made this 'tash-stuffed bell pepper as a vegetarian entree. I added a chopped jalapeno pepper to the succotash to give this dish a bit of a kick.

Recipe: Peppers Stuffed with Succotash
Serves 4

Ingredients:
4 large red bell peppers (halved lengthwise, stems left intact, seeds and ribs removed)
3-4 cups succotash
1 cup grated Monterey Jack or mozarella cheese

Instructions:
Preheat oven to 400 degrees. Place peppers, cut side down, on a lightly greased baking sheet. Bake for 10 minutes, until peppers just becoming tender. Set aside.
Reduce oven temperature to 375 degrees. Lightly oil a 9-by-13-inch baking dish.
Stir the cheese into the succotash, then divide the succotash among the pepper halves. Place in prepared baking dish.
Add 2-3 T water to the dish. Cover with foil and bake for about 15 minutes, until heated through. Uncover and bake for 5 minutes longer. Serve!