Spinach-Stuffed Bacon-Wrapped Bell Peppers and Corn Crack Succotash

    July 13, 2015

    Summer is in full swing, and I’ve been feeling inspired to cook more lately. Now that my CSA has finished, I’ve been looking for a good source of local veggies, and I actually found a great option in Harris Teeter.

    Hello, freshness!

    Hello, freshness!

    The ‘Teet has really been stepping up its local produce offerings lately, and they even feature veggies from Freeman Farms on my very own Johns Island (which is great because the HTs in Charleston are open 24-hours, where as most of the farm stands close around 5). I still feel good about supporting local farms & artisans, while having the convenience of shopping at a grocery store.

    Local is better, y'all!

    Local is better, y’all!

    Corn Crack Succotash

    Sydney cracked corn, and it was delicious.

    Sydney cracked corn, and it was delicious.


    • 4 ears of corn
    • 1/2 cucumber, diced
    • 2 tomatoes, diced
    • 1/2 yellow squash, diced
    • 1 bell pepper, diced
    • 1/2 vidalia onion, diced
    • 1 tsp oregano
    • 1 tsp thyme
    • 2 tbsp mayonnaise
    • 1/4 cup parmesan cheese
    • Salt & Pepper to taste


    1. Boil, roast, or grill your corn on the cob until cooked thoroughly. Run under cold water and remove from cob.
    2. Lightly saute the squash, onion, and green pepper in a frying pan.
    3. In a bowl, combine the mayonnaise, cheese, and spices and mix together thoroughly. Fold in the corn and sauteed veggies and mix until everything is coated. Chill and serve.

    Spinach-Stuffed Bacon Wrapped Bell Peppers

    I guess wrapping the vegetables in bacon negates their health properties, but... don't tell me how to live.

    I guess wrapping the vegetables in bacon negates their health properties, but… don’t tell me how to live.


    • 4 green bell peppers cut into 1.5 inch strips
    • 1 vidalia onion, diced
    • 1 red bell pepper, diced
    • 2 jalapenos, seeded and diced
    • 1 clove garlic
    • 2 cups spinach, chopped
    • 8 oz cream cheese, softened
    • 1 lb bacon in strips, cut in half
    • Salt and pepper to taste
    • Optional: shredded parmesan cheese


    1. Preheat oven to 400 degrees. Saute onions, red pepper, jalapeno, garlic, and spinach 3 minutes or until soft.
    2. In a bowl, combine the cooked veggies with the cream cheese and mix until fully incorporated.
    3. Stuff green peppers with cream cheese mixture. Wrap with bacon strip half
    4. Bake in oven for 10 minutes or until bacon is crisp.
    5. Top with shredded parmesan cheese.
    We're already wrapping it in bacon, might as well add cheese!

    We’re already wrapping it in bacon, might as well add cheese!

    Ever since my move to Johns Island and my participation in the Lowcountry Local First Eat Local Challenge this year, I’ve tried to make a point to shop local and support local agriculture as much as possible, and I’m happy that Harris Teeter is helping me with that goal! Now, if only I had someone to help me eat some of these bacon-wrapped peppers…

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