Dive into a vibrant dish where roasted peppers play host to a lush avocado salsa. The creamy texture of the avocado, complemented by the juicy tomatoes and zesty lime, finds its perfect home within the tender and slightly charred walls of the roasted pepper. It's a harmonious blend of flavors and textures that promise a refreshing bite every time.
Precise Preparation and Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 15 minutes
Number of Servings and Ideal Serving Size
- Yields: 4 servings
- Ideal Serving Size: 1 stuffed pepper
Essential Nutritional Information
- Calories: 250 kcal per serving
- Proteins: 4g
- Fats: 20g
- Carbohydrates: 18g
- Sodium: 280mg
- Fiber: 9g
Ingredients (Measured in Grams)
- Large bell peppers (assorted colors): 4 peppers
- Avocados (diced): 300 grams
- Cherry tomatoes (quartered): 200 grams
- Red onion (finely chopped): 50 grams
- Fresh cilantro (chopped): 20 grams
- Lime juice: 30ml
- Salt: 5 grams
- Freshly ground black pepper: 3 grams
- Olive oil: 20ml
Detailed Method of Preparation
- Preheat the oven to 400°F (200°C).
- Cut off the tops of the bell peppers and remove the seeds. Lightly brush them with olive oil.
- Place the peppers on a baking tray and roast for about 15 minutes, or until they're tender but still hold their shape.
- While the peppers are roasting, prepare the avocado salsa: In a mixing bowl, combine diced avocado, quartered cherry tomatoes, chopped red onion, cilantro, lime juice, salt, and pepper. Mix gently to combine.
- Once the peppers are roasted, allow them to cool slightly before stuffing each with the avocado salsa.
- Garnish with additional cilantro if desired, and serve immediately.
Proven Tips for Culinary Success
- Drizzling a touch of balsamic reduction on top can add a sweet and tangy dimension.
- For a spicy kick, incorporate finely chopped jalapeños into the salsa.
Anticipated FAQs
- Can I grill the peppers instead? Yes, grilling can add a smoky flavor which pairs wonderfully with the fresh salsa.
- What other fillings can work? A mix of black beans, corn, and quinoa can be an excellent addition or alternative to the avocado salsa.