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.
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Green Bell Pepper
Corn on the Cob
Veggie Stock Concentrate
Preheat oven to 425 degrees. In a small pot, bring 1 1⁄2 cups water and the stock concentrate to a boil.
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!
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: 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.
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!