- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- Olive oil
- 4 avocados
- Salt and freshly ground black pepper
- Bell Pepper Salsa, recipe follows
- 8 ounces soft goat cheese
- Cilantro, for garnish
- Special equipment: a stovetop grill or grill pan
Preheat oven to 400 degrees F.
Seed and julienne the bell peppers and saute in 2 tablespoons olive oil over medium heat for about 10 minutes. Cut avocados in half lengthwise and remove the seeds and skin. Rub the avocado halves with olive oil and season with salt and pepper. Grill the halves on both sides for about 2 minutes each side. Remove from the grill and place on a baking sheet. Fill the center of each avocado half with Bell Pepper Salsa and top with 1-ounce of goat cheese. Bake approximately 5 minutes or until cheese is melted.
On each plate, arrange sauteed bell peppers and place an avocado half among them. Garnish with cilantro.
Bell Pepper Salsa:
1 red bell pepper
1 yellow bell pepper
1 medium tomato
1 yellow hot chile
2 tablespoons fresh cilantro leaves
1 teaspoon sherry wine vinegar
1 tablespoon walnut oil
Salt and freshly ground black pepper
Stem and seed peppers. Dice all ingredients very fine. Mix in bowl with vinegar and oil, salt and freshly ground black pepper.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.