Is a CSA one of those co-operative delivery things? I’m not in one but I live near a very good grocer - I saw they had some kohlrabi and knew that I had an interesting sounding recipe.
Well, with stuffed peppers or aubergine you can eat the skin so I can see why you would do that. But if you can’t eat the skin, why not just scoop out the flesh and bake it with the other ingredients in an ordinary dish? I am not asking this rhetorically - I genuinely want to know what the advantage is of putting it all back into the inedible outside parts of a vegetable. Does it give better flavour or texture or something? Anyway, you say you do peel them, so do you eat the whole stuffed kohlrabi? These are uncharted waters for me!