• Mini sweet peppers (1 - 2 packages)

• 1 avocado

• 1/2 cup cilantro

• 1 cup red onion

• 1 clove garlic

• 1 mango

• 2 roma tomatoes

• 1/2 cup corn

• 1/2 cup black beans, drained and rinsed

Dressing:

• Juice of 1 lime

• Juice of 1 orange

• 3 Tbsp. olive oil

• 1 tsp. apple cider vinegar

• 1 Tbsp. honey

• Pinch salt

• 1 Tbsp. cayenne pepper

Preheat the oven to broil on high. Once the oven is warm, using tongs, place the peppers directly on the oven rack. Cook the peppers for about 10 minutes. When peppers start shriveling, remove them from the oven.

Cut mango and avocado into cubes, mince the garlic, chop the cilantro, red onion and tomato. Combine into in a mixing bowl. Add in the corn and black beans.

In a separate bowl, whisk the orange and lime juice, olive oil, apple cider vinegar, honey, salt, and cayenne pepper together.

Pour the dressing over the avocado and mango mixture and gently toss to combine.

Take your roasted mini sweet peppers, cut them in half lengthwise, and de-seed them. Stuff with the mixture. Optional: serve with a light sprinkle of cheese.