Stuffed Bell Peppers with Avocado Cream

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These Stuffed Bell Peppers with Avocado Cream are so easy to make and very mild in flavour. The only ingredients I used to give the vegetable and bean mix taste, are chipotle and vegetable stock. Of course, the avocado cream gives this dish a lot of flavour to.

Since I’m half Mexican, I grew up eating avocado and cilantro and I love it. If you don’t like cilantro, which I used for the avocado cream, you can substitute it for parsley.

Difficulty: Beginner Prep Time 5 min Cook Time 25 min Total Time 30 mins Servings: 4 Best Season: Suitable throughout the year


My entire family loves this recipe, yours will to! πŸ‘ŒπŸ½


Stuffed Bell Peppers

Avocado Cream


Off On

Stuffed Bell Peppers

  1. Add the olive oil to a pan and sautΓ© the onion, garlic and the chopped veggies. Add enough vegetable broth, so the veggies can 'steam' until ready, add chipotle and let simmer for 10 minutes with the lid on.

    Meanwhile, you can make the Avocado Cream.

    When done, add the corn, the beans and salt to taste. Stuff the pitted sweet pointed peppers and bake for 15 minutes on 180C/350F.

Avocado Cream

  1. Blend all the ingredients in a blender, if you like spicy food add about half a pitted jalapeΓ±o pepper and if you don't, just a small tip of it. Adjust the amount of water to the desired thickness.

    This dish combines so good with a whole grain like red rice, now it's time to enjoy this heavenly plate!

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