Avocado is one of the most talked about superfoods out there. I feel like if foods were personified (wow, haven’t used that word since the 7th grade) and could be friendly with other foods, then kale and avocado would be best friends.
Avocado has taken the place of dairy in sauces, replaced cream cheese on toast, has become a staple salad topper and of course, is the essential ingredient in everyone’s favorite appetizer: guacamole.
Despite everyone’s obsession with avocado, I rarely see it cooked. Baked and grilled avocados are phenomenal – the warmed avocado meat is sensational. Really, sensational.
If you’ve never cooked your avocado before, you need to start now. I remember the first time I made Lu something with cooked avocado in it and he was like, “Wait, you cooked the avocado?”
Such a simple trick and so much yumminess. The avocado softens, becomes more fragrant and better complements the other ingredients.
I once baked an egg in an avocado. THAT was incredible.
Now, we cook chorizo, avocado and my butternut squash rice together, stuff it into a bell pepper and melt pepper jack cheese on top.
I can’t even tell you how good this tastes. I’m at a loss for words. I looked through the Thesaurus and there just isn’t a word for this.
The rice absorbs the juices of the chorizo and the smoked paprika and cumin just, well, make your mouth water. Instead of stuffing a pepper with rice or quinoa, use the butternut squash rice.
When I tell you that this is the BEST food for your Superbowl party, I really mean it. If you’d like to use it as an appetizer, use small bell peppers. If you’re using it as a main dish, use larger bell peppers and serve the halves stuffed to the brim!
And on purpose, you’ll have some leftovers with this recipe. The stuffing is so delicious, that it’s perfect for lunch the next day.
Actually, I came home Friday night (after a night out with the girls) and was so excited to eat said leftovers, but I came to find that Lu had eaten them for dinner! Thankfully, he saved me an extra bell pepper. Which I devoured.
You’re going to love these for dinner, but they’re perfect as an impressive, healthy and super tasty Superbowl food.
2 chorizo sausages, caseings removed and then crumbled
1 avocado, insides cubed
1 tbsp olive oil
1 garlic clove, minced
1/4 tsp red pepper flakes
1/3 cup diced yellow onion
2 cups butternut squash rice (made from noodles from 1/2 butternut squash)*
salt to taste
1/2 tsp cumin
1 tsp smoked paprika
1 cup chicken broth
1 cup shredded pepper jack cheese
Preheat the oven to broil. Slice the tops off your bell peppers, slice them in half lengthwise and then remove the white parts from the insides. Once it's preheated, place them on a baking tray lightly coated in cooking spray. Broil for 4 minutes and the remove from the oven, but keep the oven on broil.
While the peppers are broiling, place a large skillet over medium-low heat and spray with cooking spray. Add in the chorizo and avocado and cook, tossing frequently for 3-5 minutes. Set aside and add in 1 tbsp olive oil, garlic, red pepper flakes and cook for 30 seconds. Then, add in the onion and cook for about 2 minutes or until onion beings to soften.
Add in the butternut squash rice, salt, cumin and smoked paprika. Stir to combine and cook for 1 minute. Then, add in 1/2 cup chicken broth. Stir to combine and let reduce, stirring occasionally. Once reduced fully, add in 1/4 cup chicken broth and let reduce. Taste the rice and if the rice is still crunchy, add in another 1/4 cup of broth and let reduce. If the rice is done (the consistency is that of rice), add in the chorizo and avocado and stir to combine.
Once the rice mixture is done, stuff the peppers with it, using a spoon. Pat down the tops of the stuffed peppers with the back of the spoon to compress.
Top each pepper with the pepper jack cheese evenly and place in the broiler. Broil for about 3 minutes, checking after 2 minutes to make sure it does not burn. Once the cheese has melted, remove from the oven and serve!
To make butternut squash rice, spiralize a butternut squash and then place the noodles into a food processor and pulse until made into rice-like bits. This will make 2 cups of rice (a 348g piece of butternut squash makes 2 cups).
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Inspiralized started out of a pure passion for eating healthy and helping others. When Ali Maffucci, discovered the spiralizer, she quickly learned how easily it could be used to make creative, delicious and nutritious meals