Veggie-Stuffed Avocado
Veggie-Stuffed Avocado
I absolutely love avocados, so I'm always looking for new ways of eating them besides guacamole -- guac is great, I just like to change it up! This recipe is great because the stuffing can be made ahead of time, so you can whip up a healthy snack or an amazing side dish with any meal in no time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 2
Ingredients
- 1 tablespoon oil
- 1/2 onion (chopped)
- 1/2 red pepper (chopped)
- 1/2 orange pepper (chopped)
- 1/4 cup frozen peas (thawed)
- 1/4 cup corn (Peruvian)
- 1/2 cup chopped tomatoes
- 1/4 teaspoon cumin powder
- 1 tablespoon lemon juice
- Salt
- 1 Hass avocado (ripe)
- Sliced hot red chilies (for garnish)
Instructions
The Stuffing
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In a skillet, heat oil on medium heat.
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Add chopped onions and cook until translucent (about 1-2 minutes).
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Add peppers, peas, and corn to onions, then stir and cook for 1-2 minutes.
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Add tomatoes and cumin powder to the mixture and cook for an additional 3 minutes.
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Remove from heat and add lemon juice and salt to taste.
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Cool at room temperature. Stuffing can be stored in an airtight container in the refrigerator for 2-3 days.
The Avocado
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Using a knife, gently cut the avocado lengthwise around the seed.
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Open two halves to expose the pit.
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Gently tap the pit with a knife with enough force so that the knife edge wedges into the pit, but not so hard as to cut through.
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With the edge of a knife, twist the pit out of the avocado and discard.
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Very carefully, scoop out the avocado with a spoon. Try to keep the avocado intact so you can stuff it with stuffing, or just leave the avocado in the peel.
The Stuffing & The Avocado
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Stuff avocado with stuffing.
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Garnish with sliced red chilies.