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Heart Healthy

Avocado and Shrimp Stuffed Bell Peppers

28 Servings

25 Cals

Description

Meet your new favorite weeknight meal: sweet bell peppers piled high with velvety mashed avocado and sizzling shrimp. This recipe for shrimp stuffed bell peppers gives serious Baja vibes. Pair your shrimp and bell peppers with street corn or serve atop a bed of cauliflower rice to keep it gluten-free.

28 serving per container

Serving size 1 serving

calories 25

% Daily Value*

Total Fat 1g 2%

Saturated Fat 0g 1%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 15mg 6%

Sodium 100mg 4%

Total Carbohydrates 1g

Dietary Fiber < 1g 2%

Total Sugars 0g

Includes 0g Added Sugars 0%

Protein 2g

Vitamin A 0mg

Vitamin C 0mg

Vitamin D 0mg

Calcium 5mg

Iron 0.13mg

Potassium 55mg 2%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

DISCLAIMER

DISCLAIMER: While many factors affect heart disease, eating avocados as part of a diet low in saturated fat and cholesterol may reduce the risk.

DISCLAIMER FOR LOGO USE/AHA Disclaimer: Avocados From Mexico are certified by the American Heart Association®. Certification does not apply to serving suggestions or recipes.

Did you know?

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

Cut bell peppers into 1” squares, about 28 total. Set aside.

In a small bowl, combine avocado with lime juice and salt and mash until mixture is chunky-smooth.

In another small bowl, combine shrimp and salsa. Arrange pepper squares on work surface, skin side down.

Spoon avocado mixture on squares, dividing evenly; top each with half a shrimp and a cilantro leaf, if desired.

Cover with plastic wrap and refrigerate until ready to serve.

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