Go Back
In a world where vibrant and healthy eating is becoming increasingly popular, the Green Pepper Vege Herb Burst Wrap shines as a colorful and nutritious option. This dish perfectly embodies the growing trend of plant-based meals, which not only promote improved health but also contribute to environmental sustainability. Embracing a diet rich in vegetables can lead to enhanced creativity in the kitchen, and this wrap serves as an excellent example of how delicious plant-based options can be.

Green Pepper Vege Herb Burst Wrap

A delicious and healthy wrap filled with quinoa, black beans, and fresh vegetables, all stuffed inside roasted green bell peppers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 4.0 large green bell peppers
  • 1.0 cup quinoa, rinsed and cooked
  • 1.0 cup black beans, drained and rinsed
  • 1.0 cup corn
  • 1.0 cup cherry tomatoes, halved
  • 0.5 cup red onion, finely chopped
  • 1.0 whole avocado, diced
  • 1.0 cup fresh cilantro, chopped
  • 1.0 whole lime, juiced
  • 1.0 teaspoon cumin
  • 1.0 teaspoon smoked paprika
  • 0.0 to taste salt
  • 0.0 to taste pepper
  • 4.0 large whole wheat tortillas
  • 0.0 for drizzling olive oil

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the green bell peppers and remove the seeds and membranes. Drizzle a little olive oil inside each pepper and sprinkle with salt. Place them upright in a baking dish.
  • In a large bowl, combine the cooked quinoa, black beans, corn, cherry tomatoes, red onion, avocado, and cilantro. Squeeze in the lime juice and add cumin, smoked paprika, salt, and pepper. Mix well until all ingredients are evenly combined.
  • Carefully spoon the filling into each green pepper, pressing down lightly to pack it in. Fill them to the top and slightly overfill, as the mixture will settle while cooking.
  • Place the stuffed peppers in the preheated oven and bake for about 25-30 minutes, or until the peppers are tender and slightly charred at the top.
  • While the peppers are baking, lightly toast the whole wheat tortillas in a skillet for about 1-2 minutes on each side until warm and pliable.
  • Remove the baked peppers from the oven and let them cool slightly. Once cooled, carefully remove the filling with a spoon or cut the peppers to your desired size. Spoon generous portions of the pepper filling onto each tortilla.
  • Fold the sides of the tortilla over the filling and roll it up tightly from the bottom to the top. Repeat for all tortillas.
  • Slice the wraps in half for easier handling. Serve warm, with a drizzle of olive oil and a sprinkle of extra cilantro on top if desired.

Notes

Olive oil can be used for drizzling to add flavor.
Keyword healthy, quinoa, vegan, wrap