A colorful, protein-packed stuffed pepper that comes together in minutes with pantry staples.
Recipe Summary Card
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 20 mins | 40 mins | 1 hr | 4 |
Introduction
This dish uses quinoa and mango to create a bright, satisfying filling that breathes flavor into simple peppers. It’s a pantry-friendly favorite you can customize with what you have on hand, then bake until the edges of the peppers look glossy and inviting.
The result is a balanced bite of sweetness, paprika warmth, and a gentle, silky texture from the mango. It’s a lively weeknight dinner that still feels special.
The Best Mango for This Recipe
Ripe vs. Underripe
- Ripe mango yields juicy sweetness and a creamy interior that blends well into the filling; choose fruit with a fruity aroma and a slight give at the stem. Underripe mango is firmer and more tart, which can hold shape better during bake.
Flesh Texture: Firm vs. Tender
- Firm mango holds its shape when stuffed, giving you distinct bites. Tender mango dissolves a touch in the filling, adding extra juiciness and gloss.
Mango Variety
- Ataulfo (the honey mango) is creamy, very sweet, and typically fiber-light—great for stuffing.
- Kent or Haden are juicier with a touch more fiber; they bring bright brightness even when diced small.
Other Ingredients (and Helpful Swaps)
Mango
- Role: provides natural sweetness and a tropical contrast to paprika. Swap: peaches or pineapple in a pinch.
Quinoa
- Role: protein-packed base that bulks the filling. Swap: couscous or barley if you prefer a different texture.
Bell Peppers
- Role: vessel and savory backbone for the filling. Swap: use mini peppers or zucchini boats for a lighter presentation.
Onion
- Role: aromatics that build flavor. Swap: shallots for a milder, deeper note.
Garlic
- Role: aromatic punch. Swap: garlic powder (1/4 teaspoon per clove) if fresh isn’t on hand.
Tomatoes
- Role: moisture plus slight acidity (optional). Swap: omit or use 1–2 tablespoons tomato paste for depth.
Herbs
- Role: fresh brightness and balance. Swap: dried cilantro/parsley (use half the amount) if fresh herbs aren’t available.
Ingredients
- Filling: 1 cup (180 g) dry quinoa; 1 large mango, diced (about 1 cup / 160 g); 1 cup diced tomatoes, optional
- Aromatics: 1 medium onion, finely chopped (about 150 g); 2 cloves garlic, minced (about 6 g)
- Peppers and base: 4 medium red bell peppers
- Seasoning: 1 tablespoon olive oil (15 ml); 2 teaspoons paprika; 1/2 teaspoon ground cumin; 3/4 teaspoon kosher salt, or to taste; 1/4 teaspoon black pepper
- Liquids: 2 cups vegetable broth (480 ml)
- Finishing: 2 tablespoons chopped fresh cilantro or parsley (8 g); 1 tablespoon lime juice (15 ml), optional
Metric equivalents are in parentheses; times and textures here guide the cooking process.
Directions
-
Preheat and prep peppers
Preheat oven to 375°F (190°C). Slice the tops from the peppers and remove seeds and membranes. Rinse, pat dry, and stand peppers upright in a baking dish. -
Cook quinoa and aromatics
Rinse quinoa. In a small pot, simmer quinoa in vegetable broth for about 15 minutes, until fluffy and all liquid is absorbed. Meanwhile, heat olive oil in a skillet; sauté onion and garlic until translucent and edges look glossy, about 5 minutes. -
Build the filling
Stir paprika and cumin into the onion-garlic mix; cook 1 minute until fragrant. Add diced mango and diced tomatoes (if using); cook 2 minutes to marry the flavors. Fold in the cooked quinoa, salt, and pepper; gently simmer 2–3 minutes. -
Stuff peppers and bake
Spoon the quinoa-mango filling into each pepper, packing lightly. Cover the dish with foil and bake for 25–30 minutes until peppers are tender but still hold their shape. -
Finish under heat and rest
Uncover and bake 5–7 minutes more to lightly blister the edges. Remove from oven and let rest 5 minutes. Sprinkle with fresh cilantro or parsley and lime juice. -
Serve and enjoy
Spoon the peppers onto plates with any pan juices. The mango adds brightness that pairs beautifully with the paprika-kissed quinoa.
How to Store Leftovers
Leftovers keep well for up to 3 days in the refrigerator in an airtight container. Reheat gently in the microwave in 1–2 minutes, or rewarm in a 350°F (175°C) oven for about 10 minutes until hot. Let stand a few minutes before serving.
What to Serve With Mango Paprika Quinoa Stuffed Peppers
- Quick cucumber-lemon salad: thinly sliced cucumber with lemon juice, a pinch of salt, and fresh dill for a crisp, cool contrast.
- Arugula and citrus salad: arugula with orange segments and a light olive-oil vinaigrette adds peppery bite and brightness.
- Simple corn and black bean salsa: a bright mix of corn, black beans, lime, and cilantro complements the sweetness of the mango.
Variations & Tips
- Spicy kick: add a pinch of red pepper flakes or a finely chopped jalapeño to the filling.
- Creamier filling: stir in 1–2 tablespoons plain yogurt or coconut yogurt after cooking the quinoa for a silkier texture.
- Gluten-free by nature: this dish is naturally gluten-free as written.
- Canned-swap: if you’re in a pinch, use canned black beans (rinsed) to boost heartiness; adjust liquid slightly.
- Fresh vs dried herbs: use fresh cilantro or parsley for maximum brightness; if using dried, reduce to 1 teaspoon.
Enjoy Your Mango Paprika Quinoa Stuffed Peppers
We hope you savor the balance of mango-sweetness, paprika warmth, and quinoa heft in every bite. Enjoy Mango Paprika Quinoa Stuffed Peppers as a comforting, pantry-friendly dinner that still feels vibrant and complete. Bon appétit!