Chiles Dulces Rellenos de Guacamole

Nutrition · per serving

Steps

1. 1

   Wash and dry the mini sweet peppers. Slice them in half lengthwise, leaving the stems on if you like for presentation, and remove the seeds and membranes. Arrange cut-side up on a plate or board.

   200 g mini sweet peppers
2. 2

   For a slightly softer bite and better flavor, heat a skillet over medium-high heat. Toss the pepper halves with the olive oil and 1 g fine sea salt, then place them cut-side down in the hot skillet for 2-3 minutes until lightly blistered but still crisp. Transfer to a plate to cool for a minute.

   200 g mini sweet peppers5 ml olive oil1 g fine sea salt
3. 3

   While the peppers cook, make the guacamole. Scoop the avocado flesh into a bowl and mash it with the lime juice, keeping it chunky rather than completely smooth. Fold in the red onion, jalapeño, cilantro, and 3 g fine sea salt. Taste and adjust with a little more lime or salt if needed; the mixture should be well seasoned because the peppers are sweet and mild.

   2 medium (about 280 g flesh) ripe avocado15 ml lime juice30 g red onion, very finely diced10 g jalapeño, deseeded and very finely chopped10 g fresh cilantro, chopped3 g fine sea salt
4. 4

   Spoon or pipe the guacamole into each pepper half, mounding it slightly. Serve immediately for the freshest color and texture.

   200 g mini sweet peppers2 medium (about 280 g flesh) ripe avocado

Origin & History

Guacamole traces its roots to central Mexico, where avocados were mashed with seasonings long before the arrival of Europeans. Stuffing fresh chiles or peppers is also a familiar Mexican idea, and this modern appetizer adapts those traditions into a quick, fresh snack using mini sweet peppers.