Summer Succotash Stuffed Peppers
with Quinoa, Feta, and Basil
Summer Succotash Stuffed Peppers
Colorful peppers are filled with a bright summer succotash, fluffy quinoa, tangy feta, and fresh basil for a light, satisfying vegetarian dish.
Ingredients
For 2 servings
- ½ ounce Basil
- 1 unit Corn on the Cob
- ½ cup Feta Cheese
- 4 ounce Peas
- ½ cup Quinoa
- 1 unit Red Bell Pepper
- 1 unit Roma Tomato
- 2 unit Scallions
- 1 unit Veggie Stock Concentrate
- 1 unit Yellow Bell Peppers
Additional Ingredients
- 2 tablespoon Butter
- 2 teaspoon Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyEasy
Total Time35m
Calories513
Protein16g
Carbs64g
Fat24g
Tags:
VeggieGluten-freeCalorie SmartFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free, swap the feta for a plant-based feta or seasoned tofu crumbles to keep the salty, tangy note. For a lower-carb version, replace some or all of the quinoa with cauliflower rice; the dish stays veggie-forward and gluten-free.
What to serve with it
Serve with a crisp green salad or chilled cucumber-tomato salad for extra freshness. Garlic bread or warm pita on the side makes it feel more complete and helps soak up the bright, savory filling.
