Chiles Dulces Rellenos de Guacamole
These bite-size sweet peppers are filled with a bright, chunky guacamole that balances creamy avocado, sharp lime, fresh cilantro, and a mild jalapeño kick. Lightly blistering the peppers adds extra sweetness and makes this simple paleo appetizer taste polished with almost no effort.
Ingredients
Para los chiles
- 200 gmini sweet peppers
- 5 mlolive oil
- 1 gfine sea salt
Para el guacamole
- 2 medium (about 280 g flesh)ripe avocado
- 15 mllime juice
- 30 gred onion, very finely diced
- 10 gjalapeño, deseeded and very finely chopped
- 10 gfresh cilantro, chopped
- 3 gfine sea salt
Instructions
- 1
Wash and dry the mini sweet peppers. Slice them in half lengthwise, leaving the stems on if you like for presentation, and remove the seeds and membranes. Arrange cut-side up on a plate or board.
- 2
For a slightly softer bite and better flavor, heat a skillet over medium-high heat. Toss the pepper halves with the olive oil and 1 g fine sea salt, then place them cut-side down in the hot skillet for 2-3 minutes until lightly blistered but still crisp. Transfer to a plate to cool for a minute.
- 3
While the peppers cook, make the guacamole. Scoop the avocado flesh into a bowl and mash it with the lime juice, keeping it chunky rather than completely smooth. Fold in the red onion, jalapeño, cilantro, and 3 g fine sea salt. Taste and adjust with a little more lime or salt if needed; the mixture should be well seasoned because the peppers are sweet and mild.
- 4
Spoon or pipe the guacamole into each pepper half, mounding it slightly. Serve immediately for the freshest color and texture.
Nutrition per serving
Notes
- •For a no-cook version, skip the skillet step and fill the raw pepper halves directly; the total time drops by about 3 minutes.
- •If your avocados are very large, you may have a little extra guacamole; serve it on the side with cucumber slices.
- •Deseeding the jalapeño keeps the heat gentle for a beginner-friendly snack, but you can leave some seeds in for more spice.
- •A small spoon or piping bag makes cleaner, faster filling of the pepper halves.
Background
Guacamole traces its roots to central Mexico, where avocados were mashed with seasonings long before the arrival of Europeans. Stuffing fresh chiles or peppers is also a familiar Mexican idea, and this modern appetizer adapts those traditions into a quick, fresh snack using mini sweet peppers.
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