Staying in today? We are, too, so we’re making a batch of these Bacon Wrapped Mini Peppers. Stuffed with homemade guacamole, we’re loving how creamy, fatty and salty these are, we might even be making a double batch!
Prep Time: 5 minutes
Cooking Time: 10 minutes
1 medium avocado, peeled & mashed
1 teaspoon sea salt
½ teaspoon garlic powder
2 tablespoons fresh lime juice
6 cherry tomatoes, quartered
1 whole scallion, minced
¼ cup cilantro, minced
3 slices of bacon, cut in half
6 mini bell peppers, halved & seeded
Preheat your oven to 400 degrees Fahrenheit.
Gently mix avocado, sea salt, garlic powder, fresh lime juice, cherry tomatoes, scallion and cilantro to create a guacamole and set aside.
Fill each pepper half with guacamole and wrap with ½ slice of bacon.
Arrange on a baking tray lined with parchment paper and bake in the oven until the bacon is crispy, about 10 minutes flipping after 5 minutes.
Remove from the oven and allow to cool for a few minutes before serving.
Store any leftovers in a glass container in the fridge for up to 3 days.
Net Carbs: 5