topBanner
Summer Succotash Stuffed Peppers

Summer Succotash Stuffed Peppers

with Quinoa, Feta, and Basil

Read more

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-freeVeggie
Allergens:Milk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Red Bell Pepper

4 ounce

Peas

1 unit

Yellow Bell Pepper

1 unit

Roma Tomato

2 unit

Scallions

½ ounce

Basil

½ cup

Quinoa

½ cup

Feta Cheese

(ContainsMilk)

1 unit

Corn on the Cob

1 unit

Veggie Stock Concentrate

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2146.3920000000003 kJ
Calories513 kcal
Fat24 g
Saturated Fat11 g
Carbohydrate64 g
Sugar13 g
Dietary Fiber11 g
Protein16 g
Cholesterol0 mg
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
Utensilsarrow down iconarrow down icon
Baking Sheet
Pot
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
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.

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.

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.

6

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