Ingredients
Scale
- 4 bell peppers (assorted colors)
- 1 cup cooked quinoa
- 1 cup black beans, rinsed
- 1 cup corn kernels
- 1/2 cup red onion, finely chopped
- 1/2 cup diced mango
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup shredded cheese or vegan cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Prepare peppers by slicing the tops and removing seeds; place in a baking dish.
- In a bowl, combine quinoa, black beans, corn, red onion, cumin, chili powder, salt, and pepper.
- Stuff peppers with the quinoa mixture and sprinkle with cheese if using.
- Bake for 20-25 minutes until peppers are tender and cheese is melted (if using).
- Meanwhile, in a small bowl, mix mango, cilantro, and lime juice to make mango salsa.
- Top baked peppers with mango salsa and serve immediately.
Notes
- For a gluten-free version, ensure the quinoa is certified gluten-free.
- To meal-prep, assemble peppers but do not bake; refrigerate up to 1 day, then bake when ready to serve.
- Feel free to swap black beans for chickpeas or add corn kernels for extra sweetness.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Method: Bake
- Cuisine: Latin American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320 per serving
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 9 g
- Protein: 14 g
- Cholesterol: 0 mg
