Summer Succotash-Stuffed Peppers
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Summer Succotash-Stuffed Peppers

Summer Succotash-Stuffed Peppers

with Lima Beans & Cracked Bulgur

Succotash is a staple of Southern cuisine, and for good reason: it celebrates the variety of Summer’s delicious bounty. Corn, lima beans, and tomatoes are at their peak right now, and we can think of no better way to enjoy them than with these stuffed peppers.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time


serving amount

2 unit

Green Bell Pepper

½ cup

Lima Beans

1 unit

Corn on the Cob

1 unit


2 unit


1 bunch


1 unit

Veggie Stock Concentrate

¼ cup

Feta Cheese

(Contains Milk)

¾ cup

Bulgur Wheat

(Contains Wheat)


Nutrition Values

/ per serving
Calories551 kcal
Energy (kJ)2305 kJ
Fat23 g
Saturated Fat0 g
Carbohydrate76 g
Sugar0 g
Dietary Fiber18 g
Protein18 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pan



Preheat oven to 425 degrees. In a small pot, bring 1 1⁄2 cups water and the stock concentrate to a boil.

Roast the peppers

Halve, core, and seed the bell peppers, then remove the white ribs. On a baking sheet, drizzle each half with 1 teaspoon olive oil and season with salt and pepper. Place in the oven to roast for 20-25 minutes, until softened and slightly caramelized.


Meanwhile, add the cracked bulgur to the boiling water, cover, and simmer for 5 minutes. Remove from heat and set aside, covered, until the rest of the meal is ready. No peeking!

Prep the ingredients

While the peppers roast, cut the corn kernels off the cob. Core, seed, and dice the tomato. Thinly slice the scallions. Chop the basil.

Make the succotash

Make the succotash: heat 2 tablespoons butter in a large pan over medium heat. Add half the scallions, corn, lima beans, and diced tomato to the pan. Cook, tossing, 5-6 minutes, until tomato softens and corn is blistered. Stir in half the basil. Season with salt and pepper.

Finish the bulgur

Stir in half the basil. Season with salt and pepper. Stir the remaining basil into the bulgur along with the remaining scallions and 2 teaspoons olive oil. Season with salt and pepper.


When the peppers are done, stuff each half with the succotash. Serve on a bed of cracked bulgur, then sprinkle with the feta and enjoy!