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.
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Red Bell Pepper
Yellow Bell Pepper
Corn on the Cob
Veggie Stock Concentrate
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.
Cook the quinoa: Meanwhile, add the quinoa to the boiling pot, cover, and simmer for 15-20 minutes, until tender.
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.
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.
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.
When the peppers are done, stuff them with the corn summer succotash. Serve on a bed of quinoa, sprinkled with feta, and enjoy!