Summer Succotash Stuffed Peppers

🥘 Ingredients

• basil
  ½ cup
• butter
  2 tbsp
• corn on the cob
  2 cobs
• feta cheese
  ⅓ cup
• olive oil
  1 tbsp
• peas
  ½ cup
• pepper
  1 tsp
• quinoa
  1 c
• red bell pepper
  2 pieces
• roma tomato
  1 piece
• salt
  1 tsp
• scallions
  2 pieces
• veggie stock concentrate
  1 unit
• yellow bell peppers
  2 pieces

🍳 Cookware

• small pot
• baking sheet
• large pan

1. 

   1

   Preheat oven to 425 degrees. In a small pot , bring 1 ½ cups water and veggie stock concentrate to a boil. Halve, core, and seed red bell pepper and yellow bell peppers , then remove white ribs. Place on a baking sheet and drizzle with olive oil . Season with salt and pepper , then place in oven to roast for ⏱️ 20 minutes to ⏱️ 25 minutes , until softened and slightly caramelized.

   veggie stock concentrate: 1 unit, red bell pepper: 2 pieces, yellow bell peppers: 2 pieces, olive oil: 1 tbsp, salt: 1 tsp, pepper: 1 tsp
2. 2

   Meanwhile, add quinoa to the boiling pot, cover, and simmer for ⏱️ 15 minutes to ⏱️ 20 minutes , until tender.

   quinoa: 1 c
3. 

   3

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

   corn on the cob: 2 cobs, roma tomato: 1 piece, scallions: 2 pieces, basil: ½ cup
4. 

   4

   Heat butter in a large pan over medium heat. Add corn kernels, peas , 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.

   butter: 2 tbsp, peas: ½ cup
5. 5

   Stir remaining basil into quinoa along with remaining scallions and a drizzle of olive oil. Season with salt and pepper.
6. 

   6

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

   feta cheese: ⅓ cup