Mini Pepper Boats with Southwest Mango Salsa

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.

By Coco Morante, Recipe Editor for Garlic Gold®

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:

1. Cut the peppers in half lengthwise, then remove the seeds. Set aside on a large serving platter.
2. Combine the rest of the ingredients in a large mixing bowl to make the salsa.
3. Scoop the salsa into the bell pepper halves. Sprinkle more Southwest Nuggets on top and serve right away.

Yield:

Serves 24