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


  • 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)


The Stuffing

  1. In a skillet, heat oil on medium heat.  

  2. Add chopped onions and cook until translucent (about 1-2 minutes).

  3. Add peppers, peas, and corn to onions, then stir and cook for 1-2 minutes.

  4. Add tomatoes and cumin powder to the mixture and cook for an additional 3 minutes.

  5. Remove from heat and add lemon juice and salt to taste.

  6. Cool at room temperature. Stuffing can be stored in an airtight container in the refrigerator for 2-3 days.

The Avocado

  1. Using a knife, gently cut the avocado lengthwise around the seed.

  2. Open two halves to expose the pit.

  3. 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.

  4. With the edge of a knife, twist the pit out of the avocado and discard.

  5. 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

  1. Stuff avocado with stuffing.

  2. Garnish with sliced red chilies.  

Bon appétit!