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Summer Succotash-Stuffed Peppers

Summer Succotash-Stuffed Peppers

with Lima Beans & Cracked Bulgur

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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.

Tags:Veggie
Allergens:MilkWheat

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

Total Time45 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Green Bell Pepper

½ cup

Lima Beans

1 unit

Corn on the Cob

1 unit

Tomato

2 unit

Scallions

1 bunch

Basil

1 unit

Veggie Stock Concentrate

¼ cup

Feta Cheese

(ContainsMilk)

¾ cup

Bulgur Wheat

(ContainsWheat)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2305.384 kJ
Calories551 kcal
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.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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1

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

2

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.

3

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!

4

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

5

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.

6

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.

7

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!