WHEW DOGGIE! It is hot here in California, between June and July we get into the 100+ degree temperatures and I can’t fathom myself to make hot food for any one of my 3 daily meals. That is how this gem of a dish was born. I always have left over avocado, sweet peppers and cilantro lying around. (Remember I love Mexican food!) So I was dreaming of a cool summer dinner with little fuss and easy to make, to keep the summer fun going from the day. I am always down to stuff a pepper (that sounds so wrong, but so good at the same time!), and there are endless possibilities with these. My next version will include grated onion and crispy bacon!
I decided to head to the Farmer’s Market this week and found some gorgeous fresh and organic vegetables, which included the pea shoots you see in this recipe as a garnish. If you haven’t tried these, please do yourself a favor and do so. I first had them from a restaurant that served them with fried calamari. It was all I could do to eat the calamari because these pea shoots were too delicious. Anyway, they are a must try if you can find them. They go great on top salad, in sandwiches, on top or raw food such as this or any other way you can think of!
My kids love meat (as do I), but recently I have been making meatless meals for myself and finding I still get filled up. I will never give up meat, it just isn’t in my bones, but every now and then not having to “worry” about what meat to use is a nice thing.
I had only 1 kid willing to try this meal, she said she liked them, but did she have another? NO! It’s ok though, sometimes food such as this are an acquired taste. Regardless, I was happy and cool while eating them with a nice refreshing vodka spritzer and my feet up listening to my spotify tunes! If you are ready to enjoy a quick, easy and healthy meal, read on:
2 avocado, mashed
2.5 Tbsp pesto
1 clove garlic, minced
juice of 1/2 a lime + zest + reserve some slices to drizzle over top
handful of organic cilantro, washed & stems removed
handful of organic pea shoots, washed
salt/pepper to taste
10-12 organic sweet peppers (depends on their size how many you will need), washed, de-stemmed and deseeded
- Pulse all ingredients in food processor until smooth.
- Pour contents into a ziplock baggie
- Snip off tip and fill peppers (use the reserved lime to drizzle over tops before eating)
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