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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.
  • Assemble
  • Scoop in the filling and serve with dollops of the jalapeño pesto

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