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.
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
- In a 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 the mixture and cook for an additional 3 minutes.
- Remove from heat and add lemon juice and salt to taste.
- Cool at room temperature. Stuffing can be stored in an airtight container in the refrigerator for 2-3 days.
The Avocado
- Using a knife, gently cut the avocado lengthwise around the seed.
- Open two halves to expose the pit.
- 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.
- With the edge of a knife, twist the pit out of the avocado and discard.
- 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
- Stuff avocado with stuffing.
- Garnish with sliced red chilies.