Summer Succotash Stuffed Peppers

🥘 Ingredients

• basil (chopped)
  1 oz
• butter
  4 tbsp
• corn on the cob
  2 unit
• feta cheese
  ½ cup
• olive oil
  4 tsp
• peas
  8 oz
• pepper
• quinoa
  1 c
• red bell pepper
  2 unit
• roma tomato (diced)
  2 unit
• salt
• scallions (thinly sliced)
  4 unit
• veggie stock concentrate
  2 unit
• water
  1½ cup
• yellow bell peppers
  2 unit

🍳 Cookware

• small pot
• baking sheet
• small pot
• large pan

1. 

   1

   Wash and dry all produce. Preheat the oven to 425 degrees. In a small pot , bring water and veggie stock concentrate to a boil. Halve, core, and seed red bell pepper and yellow bell peppers , then remove the white ribs. Place them on a baking sheet and drizzle with olive oil . Season with salt and pepper , then roast until softened and slightly caramelized, 20-25 minutes ( ⏱️ 25 minutes ).

   water: 1½ cup, veggie stock concentrate: 2 unit, red bell pepper: 2 unit, yellow bell peppers: 2 unit, olive oil: 4 tsp, salt, pepper
2. 2

   Cook the quinoa: Meanwhile, add quinoa to the small pot of boiling stock, cover, and simmer until tender, 15-20 minutes ( ⏱️ 20 minutes ).

   quinoa: 1 c
3. 

   3

   While the quinoa and peppers cook, cut the kernels off corn on the cob . Core, seed, and dice roma tomato . Thinly slice scallions . Finely chop basil .

   corn on the cob: 2 unit, roma tomato: 2 unit (diced), scallions: 4 unit (thinly sliced), basil: 1 oz (chopped)
4. 

   4

   Heat 2 tablespoons of the butter in a large pan over medium heat. Add the corn, peas , diced tomatoes, and half the scallions to the pan. Cook, tossing, until the tomatoes soften and the corn is blistered, 5-6 minutes ( ⏱️ 6 minutes ). Stir in half the basil. Season with salt and pepper.

   butter: 4 tbsp, peas: 8 oz
5. 5

   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.
6. 

   6

   When the peppers are done, stuff them with the corn summer succotash. Serve on a bed of quinoa, sprinkled with feta cheese , and enjoy!

   feta cheese: ½ cup