Summer Succotash Stuffed Peppers

Name: Summer Succotash Stuffed Peppers with Quinoa, Feta, and Parsley
Total time: 45 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Veggie Stock Concentrate; 1 unit Red Bell Pepper; 1 unit Yellow Bell Peppers; ½ cup Quinoa; 1 unit Corn on the Cob; 1 unit Roma Tomato; 2 unit Scallions; ¼ ounce Parsley; 4 ounce Peas; ½ cup Feta Cheese; 1 tablespoon Olive Oil; 2 tablespoon Butter; Salt; Pepper

with Quinoa, Feta, and Parsley

Recipe Development TeamPublished on July 12, 2017

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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.

Tags:

Gluten-free

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 Time45 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Veggie Stock Concentrate

1 unit

Red Bell Pepper

1 unit

Yellow Bell Peppers

½ cup

Quinoa

1 unit

Corn on the Cob

1 unit

Roma Tomato

2 unit

Scallions

¼ ounce

Parsley

4 ounce

Peas

½ cup

Feta Cheese

(Contains: Milk)

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2385 kJ

Calories570 kcal

Fat27 g

Saturated Fat13 g

Carbohydrate67 g

Sugar16 g

Dietary Fiber11 g

Protein19 g

Cholesterol50 mg

Sodium530 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

•Small pot

•Large Pan

Instructions

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.