Grilled Avocado with Goat Cheese and Bell Peppers


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Chef: Quinn Emmett

Serves: 8


A southwestern recipe that'll be sure to get you ready for the main meal - if not fill you up completely.


2 whole green bell peppers
2 whole yellow bell peppers
2 whole red bell peppers
4 whole avocados
8 oz soft goat cheese
1 whole medium tomato
1 whole yellow hot chile
4 whole green onions
2 clove garlic
2 tbsp fresh cilantro leaves
1 tsp sherry wine vinegar
1 tbsp walnut oil

Preheat oven to 400 degrees F.
Bell Pepper Salsa: Stem and seed 1 of each color peppers.
Dice all ingredients (peppers, tomato, chile, onions, garlic, cilantro leaves)very fine.
Mix in bowl with vinegar and oil, salt and freshly ground black pepper.
Peppers: Seed and julienne the rest of the bell peppers and saute in 2 tablespoons olive oil over medium heat for about 10 minutes.
Cut avocados in half lengthwise and remove the seeds and skin Rub the avocado halves with olive oil and season with salt and pepper.
Grill the halves on both sides for about 2 minutes each side.
Remove from the grill and place on a baking sheet.
Fill the center of each avocado half with Bell Pepper Salsa and top with 1-ounce of goat cheese.
Bake approximately 5 minutes or until cheese is melted.
On each plate, arrange sauteed bell peppers and place an avocado half among them.