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Time
35 min
Level
Basic
Author
hellofresh

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

gluten-free
veggie
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 the oven to 425 degrees. In a small pot, bring 1 ½ cups water and the stock concentrate to a boil. Halve, core, and seed the bell peppers, then remove the white ribs. Place them on a baking sheet and drizzle with olive oil. Season with salt and pepper, then place in the oven to roast for 20-25 minutes, until softened and slightly caramelized.
2
Cook the quinoa: Meanwhile, add the quinoa to the boiling pot, cover, and simmer for 15-20 minutes, until tender.
3
While the quinoa and peppers cook, cut the corn kernels of the cob. Core, seed, and dice the tomato. Thinly slice the scallions. Finely chop the basil leaves.
4
Heat 2 Tablespoons butter in a large pan over medium heat. Add the corn, peas, diced tomatoes, and half the scallions to the pan. Cook, tossing for 5-6 minutes until the tomatoes soften and the corn is blistered. Stir in half the basil. Season with salt and pepper.
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
When the peppers are done, stuff them with the corn summer succotash. Serve on a bed of quinoa, sprinkled with feta, and enjoy!
Micro nutrients
Total weight
416.52g
Carbs
62.13g
Dietary fiber
7.94g
Sugar
11.9g
Fats
43.61g
Saturated
12.8g
Poly
5.23g
Mono
23.84g
Trans
0.51g
Proteins
16.59g
Calcium
75.61%
Iron
66.81%
Magnesium
24.14%
Vitamin A
270.7%
Vitamin C
793.96%
Vitamin B6
29.76%
Vitamin D
2.12%
Vitamin B12
55.03%
Sodium
644.47%
Potassium
40.88%
Cholesterol
30.73%
Percentages are based on a diet of 2000 calories a day.
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