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.
Follow Susan @ theFoodette's board Recipes Tried & Yummy on Pinterest.