Cheese & Cilantro-Stuffed Bell Peppers with Guacamole

Ingredients

• 0.25 small bunch cilantro (Leaves shaved from stems and minced; discard stems.)
• 0.5 cup guacamole (Serve on the side.)
• 1 orange bell pepper (Trimmed, seeded, and halved lengthwise.)
• 1 red bell pepper (Trimmed, seeded, and halved lengthwise.)
• 1 cup shredded cheese, Mexican blend
• 0.5 tsp chili powder
• 1 tsp extra virgin olive oil (For drizzling over the peppers.)
• 0.125 tsp salt

Steps

1. 1

   Preheat the oven to broil on high and position the rack in the upper third of the oven.

2. 2

   Wash and dry the fresh produce.

3. 3

   Trim, seed, and halve the bell peppers lengthwise. Transfer them to a baking sheet pan. Drizzle with the olive oil, season with the salt, and arrange them cut-side down.

4. 4

   Place the baking sheet in the oven and broil the peppers, flipping them halfway through, until lightly charred and very tender, 8–10 minutes.

5. 5

   Meanwhile, shave the cilantro leaves off the stems, discard the stems, and mince the leaves. Place the cilantro in a small bowl with the shredded cheese and chili powder, then stir to combine.

6. 6

   When the bell peppers are done, remove them from the oven. Turn them cut-side up and fill them with the cheese mixture.

7. 7

   Return the peppers to the oven and continue to broil until the cheese is melted, 1–2 minutes more.

8. 8

   Remove the peppers from the oven. Using tongs, carefully fold one half of each pepper over the other half to enclose the cheese.

9. 9

   Divide the stuffed bell peppers between plates. Serve with the guacamole on the side and enjoy.

Notes

The structured recipe data lists 351 calories per serving and a 20-minute total time. Use oven mitts and tongs when handling the hot baking sheet and peppers.

Nutrition per serving

• main
• vegetarian
• gluten-free
• broiled
• quick meal
• Mexican-inspired