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Summer Succotash Stuffed Peppers

Summer Succotash Stuffed Peppers

Summer Succotash Stuffed Peppers

with Quinoa, Feta, and Basil

Recipe Development TeamPublished on May 03, 2016

3.9

(1.5K customers rated)

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Succotash is a staple of Southern cuisine, and for good reason: it celebrates the variety of the region’s delicious bounty. Corn, peas, and tomatoes are a match made in heaven, and we can think of no better way to enjoy them than in these stuffed peppers.

Tags:

Gluten-free

•Veggie

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Red Bell Pepper

4 ounce

Peas

1 unit

Yellow Bell Peppers

1 unit

Roma Tomato

2 unit

Scallions

½ ounce

Basil

½ cup

Quinoa

½ cup

Feta Cheese

(Contains: Milk)

1 unit

Corn on the Cob

1 unit

Veggie Stock Concentrate

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories513 kcal

Energy (kJ)2146.4 kJ

Fat24 g

Saturated Fat11 g

Carbohydrate64 g

Sugar13 g

Dietary Fiber11 g

Protein16 g

Sodium370 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

•Baking Sheet

•Pot

•Large Pan

Instructions

Roast the peppers

1

Wash and dry all produce. Preheat the oven to 425 degrees. In a small pot, bring 1 ½ cups water and the stock concentrate to a boil. Halve, core, and seed the bell peppers, then remove the white ribs. Place them on a baking sheet and drizzle with olive oil. Season with salt and pepper, then place in the oven to roast for 20-25 minutes, until softened and slightly caramelized.

2

Cook the quinoa: Meanwhile, add the quinoa to the boiling pot, cover, and simmer for 15-20 minutes, until tender.

Prep the remaining ingredients

3

While the quinoa and peppers cook, cut the corn kernels of the cob. Core, seed, and dice the tomato. Thinly slice the scallions. Finely chop the basil leaves.

Make the succotash

4

Heat 2 Tablespoons butter in a large pan over medium heat. Add the corn, peas, diced tomatoes, and half the scallions to the pan. Cook, tossing for 5-6 minutes until the tomatoes soften and the corn is blistered. Stir in half the basil. Season with salt and pepper.

5

Finish the quinoa: Stir the remaining basil into the quinoa along with the remaining scallions and a drizzle of olive oil. Season with salt and pepper.

Stuff the peppers

6

When the peppers are done, stuff them with the corn summer succotash. Serve on a bed of quinoa, sprinkled with feta, and enjoy!

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