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Avocado and Bacon Stuffed Mini Bell Peppers Ingredients:
- 6 mini bell peppers, halved and seeded
- 1 large ripe avocado
- 4 strips of cooked bacon, crumbled
- 2 tablespoons of sour cream
- 1 tablespoon of lime juice
- 1/4 teaspoon of garlic powder
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Optional: shredded cheddar cheese for topping
Instructions:
- Prepare the Peppers:
- Begin by washing the mini bell peppers. Cut them in half lengthwise and remove the seeds and membranes. Set aside.
- Mix the Filling:
- In a medium bowl, mash the ripe avocado until it’s smooth. Add the sour cream, lime juice, and garlic powder to the mashed avocado. Season with salt and pepper to taste. Mix well until all the ingredients are fully combined.
- Add Bacon:
- Fold in the crumbled bacon, reserving a small amount for garnish. Mix gently to distribute the bacon evenly throughout the avocado mixture.
- Stuff the Peppers:
- Spoon the avocado and bacon mixture into the halved mini bell peppers. Be generous with the filling, but ensure it’s not overflowing too much.
- Garnish and Serve:
- Garnish each stuffed pepper with a sprinkle of the reserved bacon crumbles, chopped fresh cilantro, and if desired, a little shredded cheddar cheese.
- Serve immediately, or chill in the refrigerator for about 30 minutes before serving if you prefer them cold.
Nutritional Information (per serving, assuming 4 servings total):
- Calories: 200 kcal
- Total Fat: 16g
- Cholesterol: 15mg
- Sodium: 200mg
- Total Carbohydrates: 9g
- Dietary Fiber: 5g
- Sugars: 3g
- Protein: 6g
Avocado and Bacon Stuffed Mini Bell Peppers Tips:
- For a vegetarian version, omit the bacon and add diced tomatoes or red onions for extra flavor and crunch.
- If you’re not on a strict keto diet, adding a small amount of corn or black beans can add a nice texture and flavor contrast.
- These stuffed peppers are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
