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Friday, June 13, 2014

Veggie Stuffed Peppers with Avocado Dressing


We had one CrAzY storm last night! Every time the thunder clapped PrincessWiener dog ran to the window, pushed the blinds aside, and woofed ferociously. She's such a good guard dog.

This morning, the weather is absolutely beautiful! It's cooler, sunny, and there's not a cloud in the sky. It's the perfect pool day, if you ask me! These Veggie Stuffed Peppers with Avocado Dressing are the perfect pool-side BBQ tag-a-long, too. They're cool, crunchy, and packed with healthy goodness. Plus, they're only 7 ingredients so you can whip these up in no time without making a dent in your summer fun budget.


I hope everyone has a wonderful Father's Day weekend! We're going to see How To Train Your Dragon2 this weekend. Tell me your fun plans!

Veggie Stuffed Peppers with Avocado Dressing
yields 4 stuffed pepper halves

2 Bell Peppers- halved, clean of seeds
1 small avocado
1/4 cup Plain Greek Yogurt
1/2 cup chopped red radish
1/2 cup carrot matchsticks
1/2 cup corn kernels- frozen is fine
Balsamic Vinegar for drizzling

Blend the avocado and yogurt together until smooth, season with salt and pepper if you like.
In a medium sized bowl, mix radish, carrots, and corn with the avocado dressing.
Fill pepper halves with veggie mixture and drizzle with balsamic vinegar.
Serve chilled- wrap in plastic wrap and store any leftovers in the fridge.

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