Stuffed Bell Peppers with Avocado
Preheat oven to 425° F.
Cut peppers into halves (lengthwise) and remove the seeds. Finely dice onion and garlic.
Brown ground meat in a skillet with some oil over medium to medium-high heat. Add onion, garlic, salt, and pepper, and briefly cook it.
Cut avocado in half, remove pit, peel, and dice the flesh into cubes. Mix with ground meat, cream cheese, and corn. Fill into the pepper halves.
Cook in an ovenproof dish for 10-12 minutes, or until peppers are tender.
300 g (3/4 – 1 pound) baby bell pepper mix
1 garlic clove
1 tablespoon olive oil
250 g (1/2 pound) ground meat, mixed
1 Peruvian avocado
150 g (3/4 cup) cream cheese
100 g (2/3 cup) corn