Ingredients
Scale
- 1 cup cooked quinoa
- 2 tablespoons olive oil
- 1 medium shallot, finely chopped
- 3 cloves garlic, minced
- 1 orange bell pepper, diced
- 1 green bell pepper, diced
- 1 cup diced mango (fresh or canned, drained)
- 1/2 cup teriyaki glaze
- 1 teaspoon ginger paste
- 1/4 teaspoon cayenne pepper (optional)
- 4 large bell peppers (any color), halved and seeds removed
- 1/4 cup cilantro, chopped (for garnish)
- Chili flakes (for garnish)
Instructions
- Preheat your oven to 375°F.
- In a large skillet, warm the olive oil over medium heat.
- Add the shallot and garlic, sautéing until the shallot becomes translucent (about 3-4 minutes).
- Incorporate the orange and green bell peppers, cooking for an additional 4-5 minutes until they soften slightly.
- Stir in the diced mango, teriyaki glaze, ginger paste, cayenne pepper (if desired), and the cooked quinoa.
- Allow the mixture to simmer for about 5-7 minutes, stirring occasionally, until everything is heated through and well combined.
- Arrange the halved bell peppers in a baking dish with the cut sides facing up.
- Generously fill each pepper half with the tropical teriyaki mixture.
- Cover the dish with a lid or aluminum foil and bake for 30 minutes.
- Uncover and bake for an additional 15 minutes, or until the peppers are tender and slightly caramelized.
- Let the stuffed peppers rest for a few minutes before serving.
- Sprinkle with fresh cilantro and a dash of chili flakes for an extra kick.
Notes
- Feel free to use any color of bell peppers for a vibrant dish.
- Adjust the amount of cayenne pepper based on your spice preference.
- This recipe serves 4 people.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg