Description
Vibrant and nutritious bell peppers stuffed with a delightful medley of quinoa, black beans, and sweet mango, seasoned with cumin and chili powder.
Ingredients
Scale
- 4 bell peppers (red, yellow, or orange)
- 1 cup quinoa
- 1 can black beans, rinsed and drained
- 1 cup diced mango
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/4 cup chopped cilantro (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the quinoa according to package instructions.
- Slice the tops off the bell peppers and remove the seeds.
- Combine the cooked quinoa, black beans, diced mango, cumin, chili powder, salt, pepper, and olive oil in a large bowl.
- Stuff each bell pepper with the quinoa mixture.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes until the peppers are tender.
- Sprinkle with cilantro and serve hot.
Notes
For a different twist, consider swapping mango for diced pineapple or adding vegetables like corn or zucchini to the filling.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg