Winter Succotash Stuffed Peppers

Winter Succotash Stuffed Peppers

with Pearled Barley, Feta and Parsley

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Succotash is a hearty Southern vegetable dish that traditionally contains corn and lima beans. We're switching up the beans for edamame here!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

460 g

Red Bell Pepper

56 g

Onion, chopped

½ cup

Pearled Barley


227 g

Corn-Edamame Blend


10 g


10 g


130 g

Roma Tomato

1 unit

Vegetable Broth Concentrate

28 g

Feta Cheese, crumbled


1 unit


1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

Not included in your delivery

2 tbsp



½ tsp



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2644 kJ
Calories632 kcal
Fat24 g
Saturated Fat11 g
Carbohydrate97 g
Sugar16 g
Dietary Fiber21 g
Protein16 g
Cholesterol42 mg
Sodium623 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Baking Sheet
Instructionsarrow up iconarrow up icon
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Preheat the broiler to high (to broil the peppers).


In a medium pot, combine the barley with enough salted water to cover by 2 inches. Bring to a boil over high heat. Reduce the heat to medium-low. Cook, covered, until the barley is tender, 22-24 min.


Meanwhile, wash and dry all produce.* Cut the bell peppers in half, then remove the core inside to make a bowl shape (keep the stem on). Strip 1 tbsp thyme leaves (double for 4 ppl) from the sprigs. Core, seed, then cut the tomato(es) into 1/4-inch pieces. Roughly chop the parsley. Zest, then cut the lemon(s) into wedges.


Heat a large non-stick pan over medium heat. Add 2 tbsp butter (double for 4 ppl) and the onions. Cook until the onions soften, 4-5 min. Add the tomatoes, broth concentrate(s) and half the thyme. Cook, stirring occasionally, until the tomatoes start to soften, 2-3 min. Transfer to a medium bowl. Set aside.


Reduce the heat to medium. Add a drizzle of oil to the same pan, then the corn and edamame. Do not stir. Cover and cook, stirring halfway through cooking, until the veggies are dark golden-brown, 6 min. Stir in half the parsley. Add the tomato mixture and stir together until warmed through, 1-2 min. Season with salt and pepper.


Meanwhile, on a baking sheet, coat each pepper half with a drizzle of oil. Season with salt and pepper. Broil in the centre of the oven, flipping them over halfway through cooking, until slightly tender, 8-10 min. In another medium bowl, whisk together the lemon zest, mustard, remaining thyme, remaining parsley and 1/2 tsp sugar (double for 4 ppl) and a drizzle of oil.


Drain the barley, then stir into the herb dressing. Season with salt and pepper. Divide the succotash between the pepper halves. Divide the barley between plates. Top with the stuffed peppers. Sprinkle with feta. Squeeze a lemon wedge over, if desired.