Red, yellow, and green may be stoplight colors. But here, they’re a signal to go for all those bright and bountiful veggies. With bell peppers stuffed full of tomato, corn, and peas, this dish is packed full of seasonal ingredients at their peak. In fact, you might not be able to stop yourself from devouring all that deliciousness.
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Veggie Stock Concentrate
Red Bell Pepper
Yellow Bell Pepper
Corn on the Cob
Wash and dry all produce. Preheat oven to 425 degrees or grill to high. Bring 1 cup water and stock concentrate to a boil in a small pot. Halve red and yellow peppers through stem, removing core and white ribs. Place on a baking sheet and rub with a large drizzle of olive oil. Season with salt and pepper.
Roast peppers in oven until softened, 20-25 minutes. (TIP: If grilling, grill skin-side down over direct heat until soft.) Once stock is boiling, add quinoa to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes.
Meanwhile, cut corn kernels from cob. Core, seed, and dice tomato. Trim, then thinly slice scallions. Finely chop parsley.
Melt 2 TBSP butter in a large pan over medium heat. Add corn, peas, tomato, and half the scallions to the pan. Cook, tossing, until tomatoes soften and corn is lightly charred, 5-6 minutes. Stir in half the parsley. Season with salt and pepper.
Once quinoa is done, stir remaining parsley and scallions and a drizzle of olive oil into pot. Season with salt and pepper.
Once peppers are done, stuff each half with succotash. Divide quinoa between plates, then place two stuffed pepper halves on top of each. Sprinkle with feta cheese and serve.