You can’t beat these mini bell peppers for the perfect appetizer or afternoon snack! Bursting with flavor, they’re stuffed with a super fresh, tropical salsa and topped with Garlic Gold® Southwest Nuggets. There’s so much satisfying crunch that you won’t miss less healthy snacks one bit! Oh, and they’re Paleo-friendly, Vegan, low-carb, and gluten-free too. Seriously, these are going to please everyone.
Mini Pepper Boats with Southwest Mango Salsa
2016-05-15 13:24:42
Yields 24
Ingredients
- 12 mini bell peppers
- 1 large shallot, diced
- 2 Persian or Kirby cucumbers, diced
- 1 up cherry or grape tomatoes, diced
- 1 large avocado, diced
- 1 mango, diced
- 5 sprigs cilantro leaves, chopped
- 1 tablespoon Garlic Gold® Oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon Garlic Gold® Southwest Nuggets (plus more for garnish)
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
Instructions
- Cut the peppers in half lengthwise, then remove the seeds. Set aside on a large serving platter.
- Combine the rest of the ingredients in a large mixing bowl to make the salsa.
- Scoop the salsa into the bell pepper halves. Sprinkle more Southwest Nuggets on top and serve right away.
Garlic Gold - Organic Garlic https://garlicgold.com/
