The Recipes

Avocado Crema Stuffed Peppers

Have you seen those little red piquillo or peppadew peppers in your local grocery store?  You can find them in the aisle with all things pickled packaged in a jar, but many olive bars in your regular grocery store will have them available there for purchase.

This was a little nibble I served as one of many cocktail appetizers.  You could easily make just a few and have them as one component on a larger plate of food or make them to nosh on while you are doing a long day of cooking.  I also went a little heavy on the cayenne, and left the seeds and ribs in the jalapeno because I really wanted the heat to cut through some other heavy dishes I was serving.

Avocado Crema Stuffed Peppers


- 1 avocado
- 1 jalapeno, roughly chopped
- 3 T. Greek yogurt
- 1 lime, zested and juiced
- 1/2 tsp. cayenne pepper
- 1 tsp. paprika
- 2 T.  olive oil
- salt
- pepper
- one small jar or container of peppadew or piquillo peppers

Combine the avocado, jalapeno, yogurt, cayenne and paprika in a blender.  Pulse to combine.  Drizzle in the olive oil.  Note: You may have to add a little bit of water to get everyone grooving.  Taste and season with salt and pepper.  Transfer the avocado mixture to a plastic bag.  Drain the peppers of their oil, rinse them, and pat them dry.  Snip a small corner in the plastic bag.  Carefully pipe the avocado mixture into the peppers and serve.