Stuffed Bell Peppers with Succotash and Bulgur

Celebrate the season’s bounty with these colorful stuffed bell peppers. A classic succotash of sweet corn, creamy lima beans and ripe tomatoes is piled into roasted pepper halves and served over fluffy cracked bulgur. A sprinkle of tangy feta finishes the dish.

This recipe is a wonderful way to enjoy fresh summer produce. The peppers become tender and slightly caramelized in the oven, while the succotash bursts with flavor. It’s a satisfying vegetarian meal that’s as beautiful as it is delicious.

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Ingredients

2 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Lima BeansView ingredient guideLike ingredientDislike ingredient

1 unit Corn on the CobView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 bunch BasilView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

0.75 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. In a small pot, bring 1 1/2 cups water and the stock concentrate to a boil.
2. Halve, core and seed the bell peppers, removing the white ribs. Place pepper halves on a baking sheet, drizzle each with 1 teaspoon olive oil and season with salt and pepper. Roast for 20-25 minutes until softened and slightly caramelized.
3. Meanwhile, add the cracked bulgur to the boiling water, cover and simmer for 5 minutes. Remove from heat and let sit covered until ready to serve.
4. While peppers roast, cut corn kernels from the cob. Core, seed and dice the tomato. Thinly slice scallions. Chop basil.
5. Make the succotash: heat 2 tablespoons butter in a large pan over medium heat. Add half the scallions, corn, lima beans and diced tomato. Cook, tossing, for 5-6 minutes until tomato softens and corn is blistered. Stir in half the basil. Season with salt and pepper.
6. Stir the remaining basil into the bulgur along with the remaining scallions and 2 teaspoons olive oil. Season with salt and pepper.
7. When peppers are done, stuff each half with the succotash. Serve on a bed of cracked bulgur, sprinkle with feta and enjoy.

Recipe Tips

FAQ

Can I use frozen lima beans?

Yes, frozen lima beans work well. Thaw them first or add them directly to the pan and cook a few extra minutes.

Can I make this dish ahead?

You can prepare the succotash and cook the bulgur in advance. Stuff the peppers just before serving and reheat in the oven.

What can I substitute for bulgur?

Quinoa or couscous make good substitutes. Adjust cooking times according to package directions.