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Time
45 min
Level
Basic
Author
hellofresh

Summer Succotash Stuffed Peppers | with Quinoa, Feta, and Parsley

gluten-free
milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
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.
2
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.
3
Meanwhile, cut corn kernels from cob. Core, seed, and dice tomato. Trim, then thinly slice scallions. Finely chop parsley.
4
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.
5
Once quinoa is done, stir remaining parsley and scallions and a drizzle of olive oil into pot. Season with salt and pepper.
6
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.
Micro nutrients
Total weight
390.49g
Carbs
62.32g
Dietary fiber
8.03g
Sugar
11.91g
Fats
31.16g
Saturated
14.69g
Poly
3.31g
Mono
10.15g
Trans
0.73g
Proteins
16.73g
Calcium
75.95%
Iron
68.57%
Magnesium
24.85%
Vitamin A
294.48%
Vitamin C
807.64%
Vitamin B6
29.76%
Vitamin D
3.05%
Vitamin B12
55.03%
Sodium
39.88%
Potassium
41.65%
Cholesterol
44.27%
Percentages are based on a diet of 2000 calories a day.
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