It’s the first day of fall y’all! Time to bust out the slow cooker and start making some new fall recipe favorites!
I’ve been wanting to make a new stuffed pepper recipe for a while now, and last week, it finally happened!
I decided to make Stuffed Pepper Enchiladas, subbing tortillas for roasted poblano peppers. This is a great way to make enchiladas gluten-free and healthier!
If you’ve been thinking that there’s a “healthy trend” going on this week on LLB, then you would be correct! After all of the cheesy dips for Superbowl and sugary sweets for Valentine’s Day, I decided that it was time to take a turn for the healthy this week on LLB!
Looking for a last minute, unique Thanksgiving side dish? Look no further than these Butternut Squash Stuffed Poblano Peppers!
Last week I noticed a new item at my local grocery store, a bag of small, bright colored, sweet peppers. I picked up a bag with the thought that something that cute and vibrant had to be used in a new dish!
When I got home I realized I had purchased a bag of avocados last week that were now perfectly ripe, and so the guacamole stuffed peppers were born!
This dish is not only delicious, it’s also gluten free, vegan and paleo making it the perfect party appetizer for all guests!
- 10-12 small sweet peppers
- 3 avocados
- 1 small tomato (chopped)
- 1/4 onion (chopped)
- 1 lime (juiced)
- 1 tbsp fresh cilantro (chopped)
- 1 serrano chili (minced)
Begin by slicing the tops off of the peppers and cutting them in half, removing the white membrane and seeds from inside.
Next, place the peppers on the grill over medium heat for 7-8 minutes.
Remove from the heat and allow to cool while preparing the guacamole.
Prepare the guacamole by removing the avocado from the shell and smashing in a small bowl.
Next add the tomatoes and onions.
Add the lime juice, cilantro and serrano chili, then mix well to combine.
Spoon the guacamole into each pepper.
Simple as that, you have a beautiful, easy and healthy dish to serve as an afternoon snack or appetizer!
With all the beautiful bright colors in this dish, it just screams summer to me! Am I the only one super excited for shorts everyday, pool parties and BBQs?
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.
♠ Paleo Option: This recipe is paleo.