Land of Oz Stuffed Peppers

By AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Colorful bell peppers filled with a vibrant mix of quinoa, black beans, and spicy mango salsa, inspired by the whimsical Land of Oz. This American Fusion-inspired one-pot recipe (vegetarian), ready in about 50 minutes, pairs bell peppers, quinoa, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 6 American Fusion cuisine 180 cal/serving

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Ingredients

6 medium, halved and seeded bell peppers
1 cup, cooked quinoa
1 can (15 oz), drained black beans
1 ripe, diced mango
1, seeded and finely chopped jalapeño
2 tbsp olive oil
2 tbsp lime juice
1/4 cup, chopped cilantro

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Wilton Gold Non-Stick Bakeware Mini Loaf - Baking Pan for Mini Banana Breads, Cakes & More - Made Without PFAS - Offers Even Heat Distribution & Hassle-Free Cleaning - 15 x 10 x 1.6 Inch, 8 Cavity
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Instructions

Step 1: Preheat oven to 375°F (190°C). Toss quinoa, black beans, mango, jalapeño, 1 tbsp olive oil, and lime juice in a bowl until combined. Season with salt and pepper.
Step 2: Stuff each pepper half with the quinoa mixture, pressing gently to compact. Place in a baking dish and drizzle with remaining 1 tbsp olive oil.
Step 3: Bake for 25-30 minutes until peppers are tender and edges are caramelized. Top with cilantro and a squeeze of lime before serving.