---
title: Summer Succotash Stuffed Peppers
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/summer-succotash-stuffed-peppers-5728fd26f8b25e4b0e8b4567
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Gluten Free
  - Veggie
  - Vegetarian
rating: 4.0
rating_count: 1500
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Tomato/summer-succotash-stuffed-peppers.avif"
---
Preheat oven to 425 degrees. In a #small pot{}, bring 1 ½ cups water and @veggie stock concentrate{1%unit} to a boil. Halve, core, and seed @red bell pepper{2%pieces} and @yellow bell peppers{2%pieces}, then remove white ribs. Place on a #baking sheet{} and drizzle with @olive oil{1%tbsp}. Season with @salt{1%tsp} and @pepper{1%tsp}, then place in oven to roast for ~{20%minutes} to ~{25%minutes}, until softened and slightly caramelized.

Meanwhile, add @quinoa{1%cup} to the boiling pot, cover, and simmer for ~{15%minutes} to ~{20%minutes}, until tender.

While the quinoa and peppers cook, cut kernels from @corn on the cob{2%cobs}. Core, seed, and dice @roma tomato{1%piece}. Thinly slice @scallions{2%pieces}. Finely chop @basil{½%cup}.

Heat @butter{2%tbsp} in a #large pan{} over medium heat. Add corn kernels, @peas{½%cup}, diced tomato, and half the scallions to the pan. Cook, tossing, for ~{5%minutes} to ~{6%minutes} until tomatoes soften and corn is blistered. Stir in half the basil. Season with salt and pepper.

Stir remaining basil into quinoa along with remaining scallions and a drizzle of olive oil. Season with salt and pepper.

When peppers are done, stuff them with the corn succotash mixture. Serve on a bed of quinoa, sprinkled with @feta cheese{⅓%cup}, and enjoy!