---
title: Summer Succotash Stuffed Peppers
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/summer-succotash-stuffed-peppers-5728fd26f8b25e4b0e8b4567
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Gluten Free
  - Veggie
rating: 4.0
rating_count: 1500
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 513
  protein: 16
  fat: 24
  saturated fat: 11
  carbohydrates: 64
  sugar: 13
  fiber: 11
  sodium: 370
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Tomato/summer-succotash-stuffed-peppers.avif"
---
Wash and dry all produce. Preheat the oven to 425 degrees. In a #small pot{}, bring @water{1½%cup} and @veggie stock concentrate{2%unit} to a boil. Halve, core, and seed @red bell pepper{2%unit} and @yellow bell peppers{2%unit}, then remove the white ribs. Place them on a #baking sheet{} and drizzle with @olive oil{4%tsp}. Season with @salt{} and @pepper{}, then roast until softened and slightly caramelized, 20-25 minutes (~{25%minutes}).

Cook the quinoa: Meanwhile, add @quinoa{1%cup} to the #small pot{} of boiling stock, cover, and simmer until tender, 15-20 minutes (~{20%minutes}).

While the quinoa and peppers cook, cut the kernels off @corn on the cob{2%unit}. Core, seed, and dice @roma tomato{2%unit}(diced). Thinly slice @scallions{4%unit}(thinly sliced). Finely chop @basil{1%ounce}(chopped).

Heat 2 tablespoons of the @butter{4%tbsp} in a #large pan{} over medium heat. Add the corn, @peas{8%oz}, 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.

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.

When the peppers are done, stuff them with the corn summer succotash. Serve on a bed of quinoa, sprinkled with @feta cheese{½%cup}, and enjoy!