AVOCADO SALAD WITH BELL PEPPER AND TOMATOES
Categories Tomato Side Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Lunch Avocado Bell Pepper Healthy Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 1
Number Of Ingredients 10
Steps:
- 1. In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with salt.
- 2. Scoop out flesh from avocado halves, reserving shells, and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.
- 3. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into reserved shells. Garnish with whole cilantro leaves and serve immediately.
AVOCADO WITH BELL PEPPER AND TOMATOES
Delicious and so pretty to look at too! Served in the shell, this makes for a great light salad for parties, lunches, and at home! From Whole Living, January/February 2012.
Provided by Sharon123
Categories Avocado
Time 15m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together oil, lime juice, garlic, and cayenne. Season with salt.
- Scoop out meat from avocado halves and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and cilantro.
- Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into avocado shells. Garnish with cilantro leaves.
Nutrition Facts : Calories 425.8, Fat 34.6, SaturatedFat 5, Sodium 25.3, Carbohydrate 32.9, Fiber 17.1, Sugar 5, Protein 6.6
GRILLED AVOCADO WITH GOAT CHEESE AND BELL PEPPERS
Steps:
- Preheat oven to 400 degrees F.
- Seed and julienne the bell peppers and saute in 2 tablespoons olive oil over medium heat for about 10 minutes. Cut avocados in half lengthwise and remove the seeds and skin. Rub the avocado halves with olive oil and season with salt and pepper. Grill the halves on both sides for about 2 minutes each side. Remove from the grill and place on a baking sheet. Fill the center of each avocado half with Bell Pepper Salsa and top with 1-ounce of goat cheese. Bake approximately 5 minutes or until cheese is melted.
- On each plate, arrange sauteed bell peppers and place an avocado half among them. Garnish with cilantro.
- Stem and seed peppers. Dice all ingredients very fine. Mix in bowl with vinegar and oil, salt and freshly ground black pepper.
AVOCADO WITH BELL PEPPER AND TOMATOES
Steps:
- In a small bowl, whisk together oil, lime juice, garlic, and cayenne. Season with salt.
- Scoop out meat from avocado halves and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and cilantro.
- Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into avocado shells. Garnish with cilantro leaves.
STEWED PEPPERS WITH TOMATOES, ONIONS AND GARLIC
There are variations of this dish throughout the Mediterranean. The Basque piperade, made with slender, slightly piquant peppers called piments d'espelette and stirred into scrambled eggs along with bayonne ham, has some heat; whereas Italian peperonata is sweet through and through. A North African version, chakchouka, is spiced with fiery harissa and a spice blend made with caraway and coriander, cayenne and garlic, and is usually served with eggs poached right on top of the stew. See the variations below.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 6
Number Of Ingredients 7
Steps:
- Heat the oil in a large nonstick skillet or heavy casserole over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and peppers. Cook, stirring often, for 5 minutes and add 1/2 teaspoon salt. Continue to cook for another 5 minutes, until the peppers are tender.
- Add the tomatoes, thyme, salt, and pepper, bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer over low heat for another 15 to 20 minutes (or longer), stirring from time to time, until the mixture is thick and fragrant. Taste and adjust seasonings. Serve as a side dish, as a topping for pizza, pasta, polenta, rice, or bruschetta, as a filling for an omelet, or stir into scrambled eggs.
Nutrition Facts : @context http, Calories 86, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 2 grams
SCALLOPS WITH BELL PEPPERS, TOMATOES, AVOCADO AND MANGO
Steps:
- Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed bell peppers. Cut all bell peppers into matchstick-size strips. Set aside.
- Arrange tomatoes on baking sheet. Broil until tomatoes begin to brown and blister, about 5 minutes.
- Heat oil in heavy large skillet over high heat. Add scallops and cook 2 minutes. Remove from heat. Turn scallops over. Add lime juice to skillet, then tequila. Simmer until scallops are cooked through and liquid is reduced by half, about 2 minutes. Using slotted spoon, transfer scallops to plate. Stir roasted peppers, tomatoes, cilantro and basil into cooking liquid. Add butter 1 piece at a time, whisking just until melted. Return scallops to skillet. Season to taste with salt and pepper.
- Spoon scallop mixture onto plates. Sprinkle with diced avocado and mango. Garnish with cilantro sprigs.
PEPPER AVOCADO SALSA
Much of our summer menu is done on the grill, and peppers and avocados are favorites in my family. That led me to create this recipe to help spice up our barbecued entrees. I have also served it as an appetizer or thin wedges of bread and as a topping for easy country-style dishes like chicken and rice pilaf. With our 14-year-old daughter, we live on 4 wooded acres on Mt. Pisqua. -Theresa Mullens, Gill, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3-1/2 cups.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 12 ingredients. Cover and refrigerate. Just before serving, peel and chop the avocado; stir into the salsa.,
Nutrition Facts : Calories 49 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
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