Spiced Quinoa Stuffed Bell Peppers with Mango Salsa

Allergens

None

Ingredients

• 4 large red or yellow bell peppers
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• Fresh cilantro, chopped
• 1 mango, diced
• 1 avocado, sliced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and finely chopped
• Juice of 1 lime
• Cooking spray or oil for greasing

Instructions

1. Preheat your oven to 350°F (175°C). Grease a baking dish with cooking spray or oil. Cut the tops off the bell peppers and remove seeds and membranes, then place them in the prepared baking dish. Cook quinoa according to package instructions using vegetable broth instead of water. In a large skillet, heat olive oil over medium heat. Add onion, garlic, cumin, smoked paprika, coriander, salt, and pepper. Sauté until fragrant and onions are translucent. Stir in cooked quinoa and mix well. Divide the quinoa mixture evenly among the bell peppers. Bake for 25 30 minutes or until the peppers are tender. While the peppers are baking, prepare the mango salsa by combining mango, avocado, red onion, jalapeño, lime juice, and cilantro in a bowl. Serve each stuffed pepper with a generous spoonful of mango salsa on top.

Chef’s Insight

To enhance the flavors even further, toast the spices before adding them to the quinoa mixture.

Notes

Feel free to experiment with different types of bell peppers and salsa ingredients for a unique twist on this dish.