Black Bean and Mango Stuffed Bell Peppers
This recipe is adapted from Love & Lemons
Black Bean and Mango Filling
1 can black beans, drained and rinsed
1 cup corn
1 mango, peeled and diced*
1 cup chopped fresh cilantro
1 tablespoon olive oil
Zest and juice of 1 lime
1 garlic clove, minced or 1/4 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon salt, more for sprinkling
Freshly ground pepper
For the Peppers
4 red bell peppers, halved, seeds removed
Olive oil for drizzling
*Can substitute dried -no sugar added-mango if you can't find fresh. Just cover with warm water until plumped up.
Make the Filling
In a large bowl combine beans, corn, mango, cilantro, cheese, olive oil, lime zest and juice, garlic, chili powder, salt and a few grinds of black pepper. Season to taste and set aside.
Grill the Peppers
Heat the grill to medium. Brush the red peppers all over with olive oil and sprinkle with salt and pepper. Grill the peppers cut-side down, for 3 minutes. Turn and grill 3 more minutes. Remove from grill.
Scoop in the filling and serve with dollops of the jalapeño pesto