HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSummer Succotash Stuffed Peppers
Summer Succotash Stuffed Peppers

Summer Succotash Stuffed Peppers

with Quinoa, Feta, and Parsley

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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.


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

Total Time45 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Veggie Stock Concentrate

1 unit

Red Bell Pepper

1 unit

Yellow Bell Pepper

½ cup


1 unit

Corn on the Cob

1 unit

Roma Tomato

2 unit


¼ ounce


4 ounce


½ cup

Feta Cheese


Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
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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.