Avocado-Stuffed Bell Peppers with Smoked Paprika
Creamy, anti-inflammatory peppers packed with healthy fats to support skin health during Whole30 transitions. This mediterranean-inspired vegetarian (anti-inflammatory, whole30) ready in about 40 minutes pairs large bell peppers, avocado, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 large bell peppers
- 2 avocado
- 1 tsp smoked paprika
- 1 tbsp extra-virgin olive oil
- 1/4 tsp sea salt
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cut 4 large bell peppers in half lengthwise, remove seeds and membranes, and place cut-side down on a baking sheet.
- Step 2: Mash 2 avocados in a bowl with 1 tbsp extra-virgin olive oil, 1 tsp smoked paprika, and 1/4 tsp sea salt until smooth and creamy.
- Step 3: Spoon the avocado mixture evenly into each pepper half, pressing gently to fill. Bake for 20 minutes until peppers are tender and edges are slightly caramelized, then serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado-Stuffed Bell Peppers with Smoked Paprika take to make?
Total time is about 40 minutes (20 min prep + 20 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-Stuffed Bell Peppers with Smoked Paprika?
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 large bell peppers from drying out.
Can I substitute ingredients in Avocado-Stuffed Bell Peppers with Smoked Paprika?
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-Stuffed Bell Peppers with Smoked Paprika 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-Stuffed Bell Peppers with Smoked Paprika whole30?
Yes — this recipe is tagged 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
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★☆☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
