Summer Succotash Stuffed Peppers
with Quinoa, Feta, and Parsley
Summer Succotash Stuffed Peppers
Colorful peppers are filled with a bright summer succotash mix, fluffy quinoa, tangy feta, and fresh parsley for a light, satisfying vegetarian dinner.
Ingredients
For 2 servings
- 1 unit Corn on the Cob
- ½ cup Feta Cheese
- ¼ ounce Parsley
- 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
- 1 tablespoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Total Time45m
Calories570
Protein19g
Carbs67g
Fat27g
Tags:
Gluten-freeFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, swap the feta for a crumbly plant-based cheese or leave it out and add extra herbs for brightness. If you need a lower-sodium option, choose a low-salt stock concentrate and a lightly salted feta or reduce the cheese.
What to serve with it
Serve with a crisp green salad or sliced cucumbers and tomatoes to keep the plate fresh and light. A simple fruit salad or chilled melon also pairs well and echoes the summery flavors.
