Colorful Confetti Guacamole Stuffed Peppers
Author -Yields: 6 servings
Ingredients
- 4 medium large Hass avocados
- 1 teaspoon Kosher salt (or 1/2 teaspoon fine salt)
- 3 tablespoons freshly squeezed lime juice
- Pinch crushed red pepper flakes (to taste)
- 1/2 teaspoon ground cumin or coriander (optional)
- 1 1/2 cups lightly packed, finely chopped, stemmed curly kale
- 1 medium red, orange, or yellow bell pepper, trimmed, seeded, and finely diced
- 1 small jalapeño pepper, trimmed, seeded, and minced
- 1/2 red onion, finely diced
- 1/2 small zucchini or cucumber, trimmed and finely diced
- 1 1/2 cups chickpeas (240g, or 1 14-ounce / 400g can, drained)
- 1/2 cup finely chopped cilantro leaves (20g; optional)
- 3 medium red bell peppers, halved lengthwise, seeds and pith removed
Instructions
- Cut the avocados in half lengthwise and remove their pits. Scoop the flesh into a large mixing bowl. Mash the avocado gently with a fork, until it's roughly mashed. Add the salt, lime juice, crushed red pepper flakes, and cumin or coriander if desired. Continue folding this mixture together until you have a chunky batch of guacamole. Taste the guacamole; adjust the salt, lime juice, and other seasonings to taste.
- Fold the kale into the guacamole, so that it's very well incorporated.
- Fold the diced peppers, onion, zucchini or cucumber, chickpeas, and cilantro into the guacamole and kale mixture. Be sure everything is mixed evenly.
- Scoop the guacamole and vegetable filling into the prepared red pepper halves. Serve with additional greens if desired, or any other accompaniments of choice.