About
These simple smoky peppers are cooked slowly on the stove until sweet and tender with paprika, scallions and garlic and tossed with creamy avocado to serve.
These make a great side dish for 3 or a tapas option for 4.
Ingredients
- 2 large scallions
- 1 ½ teaspoon gourmet collection smoked paprika by mccormick
- 1 tablespoon olive oil
- 1 cup vegetable broth, bouillon or consomme
- 1 tablespoon cilantro
- 1 clove garlic
- 1 large – 3" diameter x 3 3/4" red bell peppers, raw
- ½ large – 3" diameter x 3 3/4" yellow bell peppers, raw
- ½ each avocado
Instructions
- Slice the peppers into inch wide strips and thinly slice the garlic and scallions. Heat the olive oil in a skillet over a low/medium heat and add the garlic, scallions and peppers, along with the paprika. Pan fry for a minute or two to soften.
- Add the stock and bring to a gentle boil. Reduce to a simmer and cook for 7-10 minutes or until all the liquid has evaporated and the peppers are soft and starting to caramelize.
- Whilst the peppers are cooking, thinly slice the avocado. Toss the sliced avocado with the smoky peppers and top with fresh chopped cilantro to serve.
Nutrition Facts
- Servings: 4
- Calories: 85.2kcal/356.3kJ (per serving)
- Fat: 6.2g (per serving)
- Carbs: 7.1g (per serving)
- Protein: 1.4g (per serving)
