Adventures

Avocado Brown Rice Stuffed Peppers: See? I Can Cook Without Beer!

August 6, 2015

I’m posting this because this recipe was…IS delicious. I took a little bit from a whole bunch of different recipes I could remember and put them together.  I now present to you…

Avocado Brown Rice Stuffed Peppers!

The measurements are huge because I made a ton of this for the week and please feel free to add and remove items to your liking. I like VERY robust flavors in my food..almost overwhelming, so know that. Also, some things I eyeballed (the salad) and some I measured(the dressing).  I don’t have a lot of pictures because I had no idea it would tun out this delicious!

Enjoy!

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The Salad Portion

Half a bunch of parsley – stems removed, finely chopped

12 Campari tomatoes (but use whatever tomatoes you have on hand, i.e. plum, beefsteak, whateve’

1/4 diced red onion

4 diced avocados

1 cup of brown rice – I use brown because it make this a hearty meal and healthy and because I like it!

3 diced mini cucumbers

half a bunch of diced green onions

bag of small sweet multicolored peppers

2 grinds of kosher salt

2 grinds of black pepper

4 shakes Costco No Salt Seasoning

The Dressing Portion Double or triple if you like your salad to be wetter

3 tbsp lime juice or one medium lime

1 tbsp dried mustard – can be brown or yellow I used yellow

1/3 cup of olive oil and avocado oil mixed

30 grinds of fresh black pepper

1/2 tsp salt

1/2 tsp sugar

1/4 tsp minced garlic

1/4 tsp freshed squeezed ginger juice (optional)

First, wash all of the veggies…please.

Make the rice according to the label. It should take about 45 minutes and then another 30-45 minutes to cool completely.

In a large, wide bowl add parsley, tomatoes, cucumbers, avocados, green onions, red onions, rice, salt, pepper and seasoning.

In a small lidded container add lime juice, mustard, oil, pepper, salt, sugar, garlic. Why the lidded container? Because you are gonna shake the mess outta the ingredients you put in there. Stirring is not good enough. After shaking, the dressing will be creamy. Ta-Da!  Magic!  Just stirring it won’t do.

Now pour that delectable dressing all over the veggies and rice and fold in. Why fold?  Because you don’t want avocado cream in there.

You can dig in now if you like. It is tempting. Go ahead. Do it.

OR you can wait until the flavors really meld together which should be a few hours to overnight.

Cut the peppers lengthwise, remove the seeds but leave the stem and stuff them to your hearts desire with the salad!

Serve them to people you love!  Or can at least tolerate.

Tell me what you think!

Cheers!

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