Step 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.

Step 2

Cook the quinoa: Meanwhile, add the quinoa to the boiling pot, cover, and simmer for 15-20 minutes, until tender.

Step 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.

Step 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.

Step 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.

Step 6

When the peppers are done, stuff them with the corn summer succotash. Serve on a bed of quinoa, sprinkled with feta, and enjoy!