Caribbean Vegetarian Lunch Feast: Quinoa-Stuffed Sweet Peppers with Mango Salsa

Allergens

N/A

Ingredients

• 6 large bell peppers, assorted colors
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 cup fresh cilantro, chopped
• 1 large ripe mango, diced
• 1 small red onion, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1 tablespoon lime juice
• 1 avocado, sliced for garnish

Instructions

1. Preheat oven to 350°F (175°C).
2. Cut the tops off of the bell peppers and remove seeds and membranes. Place prepared peppers in a baking dish.
3. In a medium saucepan, combine quinoa and vegetable broth bring to a boil. Reduce heat cover and simmer for 15 20 minutes or until the liquid is absorbed. Fluff with a fork.
4. In a large skillet, heat oil over medium heat. Add onion cook and stir until tender. Add garlic cook 1 minute longer. Stir in the cooked quinoa, salt, pepper, cumin, coriander and cilantro. Cook and stir for 2 3 minutes.
5. Spoon the quinoa mixture into each bell pepper. Bake for 20 25 minutes or until peppers are tender.
6. For the mango salsa, in a small bowl, combine the mango, red onion, jalapeno, and lime juice.
7. Serve stuffed peppers topped with mango salsa and avocado slices.

Chef’s Insight

To enhance the aroma of this dish, add a pinch of ground cinnamon to the quinoa mixture.

Notes

Feel free to adjust the spiciness of the dish by adding more or less jalapeno pepper.