Delectable Paleo New Zealand Brunch: Smoked Salmon and Avocado Stuffed Bell Peppers with Mint and Lime

Allergens

Fish (Fish Allergy)

Ingredients

• 2 large red bell peppers
• 4 oz smoked salmon, roughly chopped
• 1 ripe avocado, diced
• 1/4 cup fresh mint leaves, finely chopped
• 1 lime, zested and juiced
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: cherry tomatoes, sliced for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the tops off of the bell peppers and remove seeds and membranes.
3. In a mixing bowl, combine smoked salmon, avocado, mint, lime zest and juice, olive oil, salt, and pepper. Mix well.
4. Stuff each bell pepper with the salmon mixture, pressing gently to fill the pepper completely.
5. Place the stuffed peppers on a baking sheet lined with parchment paper.
6. Bake for 18 20 minutes until the peppers are slightly tender.
7. Remove from oven and let cool slightly before serving. Garnish with cherry tomatoes, if desired.

Chef’s Insight

This recipe highlights the delicate flavors of smoked salmon, creamy avocado, and zesty mint while emphasizing the beautiful colors of the bell peppers.

Notes

To make this recipe even more luxurious, you can use wild-caught salmon instead of farmed.