Ingredients

  • 1 2 oz cup Aveyo Original Mayo

  • 2 bell peppers, halved and seeded

  • 1/2 cup cooked quinoa

  • 1/4 cup black beans

  • 1/4 cup shredded cheese

  • 2 eggs

  • Salt and pepper to taste

DIRECTIONS

  1. Preheat the oven to 375°F (190°C).

  2. Mix quinoa, black beans, and 2 tablespoons of Aveyo mayonnaise in a bowl.

  3. Stuff the bell pepper halves with the quinoa mixture.

  4. Crack an egg into each stuffed pepper and top with shredded cheese.

  5. Bake for 20-25 minutes or until the eggs are set. Drizzle with the remaining Aveyo mayonnaise before serving.