Avocado and Herb-Stuffed Bell Peppers
Colorful bell peppers filled with creamy avocado and fresh herbs, offering a satisfying vegetarian meal rich in healthy fats. This mediterranean-inspired vegetarian (vegetarian, whole30) ready in about 40 minutes pairs diced Avocado, chopped Fresh parsley, chopped Fresh chives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium, any color, tops removed and seeds removed Bell peppers
- 2, diced Avocado
- 3 tbsp, chopped Fresh parsley
- 2 tbsp, chopped Fresh chives
- 1 tbsp Lemon juice
- 1 tbsp Olive oil
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Preheat oven to 375°F. In a bowl, combine 2 diced avocados, 3 tbsp chopped fresh parsley, 2 tbsp chopped chives, 1 tbsp lemon juice, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper.
- Step 2: Spoon the avocado mixture evenly into 4 medium bell peppers (tops removed and seeds removed).
- Step 3: Place stuffed peppers in a baking dish, cover with foil, and bake for 25 minutes until peppers are tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado and Herb-Stuffed Bell Peppers take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Avocado and Herb-Stuffed Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced avocado from drying out.
Can I substitute ingredients in Avocado and Herb-Stuffed Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado and Herb-Stuffed Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Avocado and Herb-Stuffed Bell Peppers vegetarian?
Yes — this recipe is tagged vegetarian, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
I've tried many vegetarian recipes and this is hands down the best.
- ★★★★★
My whole family loved this.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
