“Mexican Paleo Brunch Delight: Spicy Shrimp & Avocado Stuffed Bell Peppers”

Allergens

Shellfish (shrimp)

Ingredients

• 4 large bell peppers (assorted colors) 1 lb fresh shrimp, peeled and deveined 2 ripe avocados, diced 1 small red onion, finely chopped 1 jalapeño, finely chopped 1/4 cup fresh cilantro, chopped 1 lime, juiced 1 tsp ground cumin 1 tsp smoked paprika 1/2 tsp sea salt 1/4 tsp black pepper 2 tbsp olive oil Optional: hot sauce or salsa for serving

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them on a baking sheet, cut side up.
3. In a large bowl, toss shrimp with cumin, smoked paprika, salt, and black pepper.
4. Heat olive oil in a skillet over medium high heat. Sauté shrimp until pink and cooked through, about 3 4 minutes. Remove from heat and let cool slightly.
5. In another bowl, mix diced avocado, red onion, jalapeño, cilantro, lime juice, and cooked shrimp. Season with salt and pepper to taste.
6. Spoon the shrimp mixture into each bell pepper, filling them generously.
7. Bake the stuffed peppers in the preheated oven for 15 20 minutes or until tender.
8. Serve warm, garnished with additional cilantro and a drizzle of hot sauce or salsa if desired.

Chef’s Insight

The combination of spicy shrimp and creamy avocado creates a perfect balance of flavors and textures in this dish, while the bell peppers add both color and crunch.

Notes

Feel free to adjust the heat level by adding more or less jalapeño or hot sauce.