Avocado and Walnut Stuffed Peppers

Avocado and Walnut Stuffed Peppers are a delightful vegetarian meal that is perfect for a light lunch or dinner. The peppers are roasted until tender and then stuffed with a creamy avocado mixture that is studded with crunchy walnuts and red onion. A squeeze of lemon juice adds a touch of brightness, while a drizzle of olive oil brings it all together.

The origins of Avocado and Walnut Stuffed Peppers are unknown, but it is thought to have originated in the American Southwest. The dish is a simple but flavorful combination of roasted peppers, creamy avocado, crunchy walnuts, and tangy lemon juice. It is a versatile dish that can be served as an appetizer, main course, or side dish. It is also a great way to use up leftover peppers and avocados.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 4 bell peppers, any color
• 1 avocado, mashed
• 1/2 cup walnuts, chopped
• 1/4 cup red onion, chopped
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cut bell peppers in half lengthwise and remove seeds and ribs.
3. In a bowl, combine avocado, walnuts, red onion, lemon juice, olive oil, salt, and pepper.
4. Stuff bell pepper halves with avocado mixture.
5. Bake for 20-25 minutes, or until peppers are tender.
6. Serve warm.

Why It Works

• Roasting the peppers until tender concentrates their flavor and makes them easier to stuff.
• The avocado mixture is creamy and flavorful, and it complements the roasted peppers perfectly.
• The crunchy walnuts add a nice textural contrast to the dish.
• The lemon juice adds a touch of brightness and acidity, which balances out the richness of the avocado mixture.
• The olive oil helps to bring all of the flavors together and makes the dish more flavorful.