Stuffed Avocados with Vegetables

Ingredients

• 4 ripe avocados 4 ripe avocados
• 1 tablespoon olive oil (15ml) 1 tablespoon olive oil (15ml)
• 1 small onion, diced 1 small onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 small zucchini, diced 1 small zucchini, diced
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 16g, 4g
• Protein: 4g
• Fiber: 8g
• Salt: 0.5g

Preparation

1. 1.
   Cut the avocados in half lengthwise and remove the pits. Scoop out some of the flesh from each avocado half to create a hollow space for the filling. Set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent and fragrant.
3. 3.
   Add the diced bell peppers, zucchini, and corn kernels to the skillet. Cook for about 5 minutes, or until the vegetables are tender yet still crisp.
4. 4.
   Sprinkle the ground cumin, chili powder, salt, and pepper over the vegetable mixture. Stir well to evenly coat the vegetables with the spices.
5. 5.
   Remove the skillet from heat and let the vegetable mixture cool slightly.
6. 6.
   Spoon the sautéed vegetable mixture into the hollowed-out avocado halves, filling them generously.
7. 7.
   Garnish with fresh cilantro leaves and serve immediately.

Treat your ingredients with care...

• Avocados — Choose ripe avocados that yield slightly to gentle pressure. To prevent browning, squeeze some lemon or lime juice over the exposed flesh.
• Bell peppers — Use a combination of red and green bell peppers for a colorful presentation.
• Corn kernels — Fresh corn kernels are ideal, but you can also use frozen or canned corn. If using canned corn, make sure to drain and rinse it before adding it to the skillet.
• Cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley for a milder herb flavor.

Tips & Tricks

• For added protein, you can mix cooked quinoa or black beans into the sautéed vegetable mixture.
• Customize the spice level by adjusting the amount of chili powder to suit your taste preferences.
• Serve the stuffed avocados with a side of Mexican rice or a fresh green salad for a complete meal.
• To make the dish more indulgent, sprinkle some crumbled queso fresco or grated cheddar cheese on top before serving.
• If you prefer a warm dish, you can bake the stuffed avocados in the oven at 180°C (350°F) for 10 minutes before garnishing and serving.

Serving advice

Serve the Stuffed Avocados with Vegetables as a main course for a light lunch or dinner. Pair it with a side of warm tortillas or crispy tortilla chips for a satisfying meal.

Presentation advice

Arrange the stuffed avocado halves on a platter, garnish with fresh cilantro leaves, and sprinkle some extra chili powder for a pop of color. Serve with a lime wedge on the side for an added citrusy touch.