Avocado stuffed peppers

This guacamole-adjacent dip has healthy fats and fiber, which makes for a delicious, filling snack. And the mini peppers give a crunchy kick that’s pretty damn irresistible.

Take me to the recipe!

Is this the most earth shattering recipe I’ve ever developed? No. Is it quick and easy and refreshing and healthy and a crowd pleaser? Yes, yes, yes, yes, and yes.

This recipe literally takes 10 minutes to put together and is a perfect BBQ appetizer or after-school snack that’s different enough to be unique and fun (mini peppers!), but filling enough to help your kiddos make it to dinner without getting hangry (white beans! healthy fats!).

A couple of tips:

• Rinse the beans before smooshing them. Even if you drain the can entirely, that bean liquid is pretty thick, so it takes some doing to get rid of it all. And this dip is significantly less tasty if there’s excess water.

• Start with less lime juice and salt than the listed amounts and add more to taste. My family likes things particularly acidic and tangy, so I use the whole 2 Tbsp of lime juice.

White bean and avocado stuffed peppers

Yield: 2 cups filling
Time: about 10 minutes

1 can white beans (Cannellini, great northern, etc), about 1½ cups of cooked beans
1 large avocado
1 large (or 2 small) garlic clove, minced
2 Tbsp lime juice (about 1½ large limes), to taste
¾ tsp sea salt, to taste
8-9 mini peppers, halved and seeds and pith removed
Optional: cilantro, tortilla chips, red onion, pickled red onion, pickled jalapenos 

Drain and rinse the white beans and add to a large bowl. Smoosh the beans with a potato masher or large fork.

Add the avocado and continue smooshing with the beans.

Mince and add the garlic clove and mix thoroughly.

Add about half of the lime and salt and mix well. Taste and add more of each to taste.

Halve the peppers and remove the seeds and pith. Spoon about 1-2 Tbsp of the avocado mixture to each half. Top with cilantro, tortilla chips, or other fixin’s.