Fiesta Lime Roasted Mini Peppers with Avocado

Sweet mini peppers, seasoned with fiesta lime seasoning, roasted until caramelized and then filled with fresh avocado and cilantro. Words can't do this justice... Vegan, gluten-free, paleo, perfect.

When I made this, I thought it would be a simple side dish. Boy was I wrong. The sweet peppers stole the show. First, the view - I mean c'mon, look at them. They're gorgeous (Mother Nature takes the credit for that). Then, the flavor - I tossed the peppers with olive oil and zesty Fiesta Lime seasoning before a quick roast in the oven. The sweet peppers coupled perfectly with the savory flavors in the seasoning (chili pepper, cumin, paprika, cayenne, oregano, basil, bay, marjoram, thyme, savory, coriander, mustard, rosemary, garlic, onion, and lime - in ONE jar!).

Now for the avocado. Once it was nestled into the softened peppers, a whole new experience evolved. As you bite through the creamy fruit (avocado) and hit the crisp-tender, roasted peppers, it's a taste and texture slam dunk. Each bite is a culinary dream-come-true, especially when you consider we're talking about 5 ingredients.

This would make an excellent option for entertaining! Simply double or triple the recipe.

Fiesta Lime Roasted Mini Peppers with Avocado

6-8 mini peppers, halved and seeded
1 tablespoon olive oil
1 tablespoon salt-free fiesta lime seasoning
Salt and ground black pepper
1 avocado, pitted and diced
Fresh cilantro leaves

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
Place the peppers in a large bowl, add the olive oil and seasoning and toss to coat (use your hands to make sure each pepper gets coated evenly!).
Transfer the peppers to the prepared pan, skin-side down. Season with salt and pepper.
Roast for 8 to 12 minutes, until the peppers are soft and browned slightly.
Fill the peppers with the avocado and cilantro leaves just before serving. Serve warm or room temperature.

Serves 4