- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 2
- 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
- 1 Hass avocado (ripe)
- Sliced hot red chilies (for garnish)
In skillet, heat oil on medium heat.
Add chopped onions and cook until translucent (about 1-2 minutes).
Add peppers, peas and corn to onions, then stir and cook for 1-2 minutes.
Add tomatoes and cumin powder to mixture and cook for additional 3 minutes.
Remove from heat and add lemon juice and salt to taste.
Cool at room temperature. Stuffing can be stored in airtight container in refrigerator for 2-3 days.
Using knife, gently cut avocado lengthwise around seed.
Open two halves to expose pit.
Gently tap pit with knife with enough force so that knife edge wedges into pit, but not so hard as to cut through.
With edge of knife, twist pit out of avocado and discard.
Very carefully, scoop out avocado with spoon. Try to keep avocado in tact so you can stuff with stuffing, or jsut leave avocado in peel.
The Stuffing & The Avocado
Stuff avocado with stuffing.
Garnish with sliced red chilies.