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Black Bean and Mango Stuffed Bell Peppers

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

3-4 tablespoons vegan cheese (optional)

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

Jalapeño Pesto

*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

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