Lima Bean & Pumpkin Succotash Baby Bells
Serves: 8
  • 4 baby bell peppers
  • ½ cup frozen baby lima beans, cooked according to package directions
  • ½ cup canned white shoepeg corn, drained
  • ½ cup chopped Roasted Pumpkin (recipe follows)
  • ¼ cup Apple Cider Vinaigrette (recipe follows)
  • Garnish: fresh thyme sprigs
  1. Using a sharp knife, cut bell peppers vertically in half. Discard seeds and membranes. (Trim bottoms of pepper halves, if necessary, for them to sit level on serving plate, being careful not to cut entirely through the flesh.)
  2. In a medium bowl, stir together lima beans, corn, Roasted Pumpkin, and Apple Cider Vinaigrette to make succotash. Fill pepper cups with succotash, spooning additional Apple Cider Vinaigrette over top, if desired.
  3. Garnish with fresh thyme sprigs, if desired. Serve immediately.
Succotash can be assembled up to a day in advance, stored in a covered container, and refrigerated, allowing flavors to meld. Fill pepper cups and garnish just before serving. Serve cold or at room temperature.
Recipe by TeaTime Magazine at