Chilip Pepper Stuffed with Avocado, Pomegranate & Argan Oil Vinegarette
Ingredients
Avocado
2-4
chili peppers
1
medium avocado
peeled and diced
1/2
cup
pomegranate seeds
1
tbsp
Culinary Argan Oil
1/2
cup
cilantro
finely chopped
Dressing
1
tbsp
Culinary Argan Oil
1
tbsp
Aged Balsamic Vinegar
1
tbsp
Lime Juice
2
tbsp
Lemon Juice
1
clove
Minced Garlic
1/4
onion
diced
1/2
tsp
Sea Salt
1/2
tsp
Black Pepper
Instructions
Directions for the Avocado
Combine all dressing ingredients in a blender and puree until smooth.
Add avocado with dressing and toss gently.
Sprinkle with pomegranates and chopped cilantro
Directions for the Chili Peppers
Preheat oven to 450 degrees F.
Add 1 tbsp of oil in a pan with the peppers.
Turn occasionally when peppers begin to blister- about 10 minutes depending on your oven.
Transfer to a serving bowl and drizzle with argan oil, lemon, and sea salt.