Avocado With Bell Pepper And Tomatoes Food

AVOCADO SALAD WITH BELL PEPPER AND TOMATOES

Steps:

• 1. In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with salt.
• 2. Scoop out flesh from avocado halves, reserving shells, and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.
• 3. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into reserved shells. Garnish with whole cilantro leaves and serve immediately.

CHOPPED MEXICAN SALAD WITH ROASTED PEPPERS, CORN, TOMATOES, AND

Steps:

• Preheat oven to 425-degrees. Line baking sheet with foil. Drizzle 1 tablespoon oil over peppers and corn, rubbing in to vegetables. Sprinkle with salt and pepper. Roast peppers about 20 minutes. Turn corn occasionally throughout cooking time. After roasting cut corn off cob and scrape skin off peppers. Dice peppers.
• To make dressing, mince garlic and combine with salt to make a paste. Whisk with ingredients (lime juice through cumin). Slowly add oil, season with salt and pepper to taste.
• To assemble salad, artfully arrange corn, peppers, tomatoes, jicama, avocado, and black beans in stripes or piles on medium to large platter. Sprinkle with cilantro. The salad dressing may be drizzled onto salad before serving or you may serve separately, allowing each guest to top their salad with the dressing individually.

AVOCADO WITH BELL PEPPER AND TOMATOES

Steps:

• In a small bowl, whisk together oil, lime juice, garlic, and cayenne. Season with salt.
• Scoop out meat from avocado halves and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and cilantro.
• Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into avocado shells. Garnish with cilantro leaves.

PEPPER AVOCADO SALSA

Steps:

• In a large bowl, combine the first 12 ingredients. Cover and refrigerate. Just before serving, peel and chop the avocado; stir into the salsa.,

GRILLED AVOCADO WITH GOAT CHEESE AND BELL PEPPERS

Steps:

• Preheat oven to 400 degrees F.
• Seed and julienne the bell peppers and saute in 2 tablespoons olive oil over medium heat for about 10 minutes. Cut avocados in half lengthwise and remove the seeds and skin. Rub the avocado halves with olive oil and season with salt and pepper. Grill the halves on both sides for about 2 minutes each side. Remove from the grill and place on a baking sheet. Fill the center of each avocado half with Bell Pepper Salsa and top with 1-ounce of goat cheese. Bake approximately 5 minutes or until cheese is melted.
• On each plate, arrange sauteed bell peppers and place an avocado half among them. Garnish with cilantro.
• Stem and seed peppers. Dice all ingredients very fine. Mix in bowl with vinegar and oil, salt and freshly ground black pepper.

AVOCADO WITH BELL PEPPER AND TOMATOES

Steps:

• In a small bowl, whisk together oil, lime juice, garlic, and cayenne. Season with salt.
• Scoop out meat from avocado halves and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and cilantro.
• Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into avocado shells. Garnish with cilantro leaves.

INSTANT POT CREAMY AVOCADO CHICKEN SOUP RECIPE BY TASTY

Steps:

• Set the Instant Pot to sauté. Heat the olive oil in the pot, then add the onion, green bell pepper, and jalapeño (if using) and cook until softened, 6 minutes.
• Add the Pace® Avocado Salsa, Campbell's® Cream of Chicken Soup, corn, water, the Tyson® Chicken Breast, salt, and pepper and stir to combine, completely submerging the chicken into the liquid. Turn off sauté mode by pressing cancel. Secure the lid of the Instant Pot, then press the soup/broth button, adjust the pressure to low, and set the cook time to 20 minutes.
• Once the timer goes off, manually turn the vent to release the steam, then remove the lid. Using two forks, shred the chicken completely. Stir the soup to make sure everything is well incorporated.
• Ladle the hot soup into bowls and garnish with sliced avocado, cilantro, chopped tomatoes, and tortilla chips.
• Enjoy!

SCALLOPS WITH BELL PEPPERS, TOMATOES, AVOCADO AND MANGO

Steps:

• Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed bell peppers. Cut all bell peppers into matchstick-size strips. Set aside.
• Arrange tomatoes on baking sheet. Broil until tomatoes begin to brown and blister, about 5 minutes.
• Heat oil in heavy large skillet over high heat. Add scallops and cook 2 minutes. Remove from heat. Turn scallops over. Add lime juice to skillet, then tequila. Simmer until scallops are cooked through and liquid is reduced by half, about 2 minutes. Using slotted spoon, transfer scallops to plate. Stir roasted peppers, tomatoes, cilantro and basil into cooking liquid. Add butter 1 piece at a time, whisking just until melted. Return scallops to skillet. Season to taste with salt and pepper.
• Spoon scallop mixture onto plates. Sprinkle with diced avocado and mango. Garnish with cilantro sprigs.

JAMMY TOMATO TOAST WITH EGGS AND AVOCADO

Steps:

• Heat 1 tablespoon of the olive oil in a medium pot over medium-high heat. Add the cumin, bell pepper, onion, red pepper flakes, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
• Add the tomatoes and their juices and use a potato masher to crush the whole tomatoes until no large chunks are remaining. Stir in the honey, 1/2 teaspoon salt and a few grinds of black pepper and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the mixture has reduced by about half and resembles a thick jam, with little moisture left, about 1 hour 30 minutes.
• Transfer the mixture to a bowl or food storage container and let cool to room temperature for 30 minutes. Cover the jam and refrigerate until chilled, 1 hour and up to overnight.
• Just before serving, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny, 5 to 6 minutes.
• For each serving, spread about 2 tablespoons of the tomato jam on top of a piece of toast. Top the toast with a fried egg and a few avocado slices. Drizzle with hot sauce if using. Refrigerate any leftover jam in an airtight container for up to 1 week.