Serves 2 (as a main) 4-6 (as a side)

After buying these peppers, and deciding what to do with them, I figured out that they would make excellent little vessels I could use to get yummy food into my mouth.  (A little glimpse into the inner happens of my brain).  Since I am trying to do more raw foods while the summer is here (and I wish it could last forever because it’s wonderful) I thought I would stuff them with other raw yummies.

The peppers I used were cubanelle because they seemed to be a good size and shape for stuffing, and they had them in the organic section of the store, which was a change and excited me (it’s the little things).  These peppers can range from not spicy at all to a little spicy, so do a little taste test before using them, or go with bell peppers if you want to be safe.

Health highlight of avocado:  though avocados are higher in fat, the fat is monounsaturated, and people who have higher consumption of these kinds of fats tend to have a lower risk for heart disease and also tend to be slimmer!  Avocados are anti-inflammatory and contain lots of healthy antioxidants.  They are a good source of carotenoids, and because of the fat content, these nutrients are optimized for absorption!!

 

Ingredients:

4 Peppers (I used cubanelle, see note above)
1 Mango – minced
1 Avocado – diced
½ Lime – Juiced
1 small Shallot – minced
1 large Tomato – diced
1 tablespoon fresh Cilantro – chopped (optional)
Salt and Pepper (to taste)

 

Easy Instructions:

  • Half and clean the peppers
  • Combine the remaining ingredients
  • Stir and taste for seasoning
  • Add salt and pepper
  • Fill the peppers with the mango mixture
  • Eat and enjoy!!!

Detailed instructions:

  • Cut the peppers in half
  • Remove the ribs, seeds, and stem
  • In a medium bowl combine the mango, avocado, lime juice, shallot, tomato, and cilantro
  • Stir and taste for seasoning
  • Add salt and pepper
  • Fill the peppers with the mango mixture
  • Eat and enjoy!!!
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