Stuffed Avocados

I pin so many recipes on Pinterest that unfortunately will probably go uncooked for as long as I keep up with my small addiction to Pinterest. But on Monday night when I was needing a light, easy, and quick dinner idea I immediately thought of a recipe for stuffed avocados I had pinned awhile back.

I originally found the recipe here, which was an adapted version from Tabbouleh Stuffed Crusty Avocados. I keep whole grain rice on hand, so I went with the adapted version as well, using rice over tabbouleh, although I would not be opposed to trying the original. I also substituted lime juice for the lemon juice in this recipe because I prefer the citrus taste of lime over lemon in foods.

My adapted version makes one stuffed avocado

1/2 cup cooked brown rice, cooled

Juice from ½ lime, about ½ tbsp

1 small tomato, diced

1 tbsp cilantro, finely diced

1/2 tbsp fresh mint, finely diced

3 tbsp onion, finely diced 

½ tbsp extra virgin olive oil

1 large avocados 

4 Roasted Vegetable Ritz Crackers, finely crushed

In a bowl, combine the brown rice, lime juice, tomato, cilantro, mint, onion, and olive oil.  Stir to combine.  Set aside.

Turn the oven to broil.

Cut each avocado in half and remove the pits.  Carefully scoop out the flesh of each avocado half leaving a ½ inch “bowl”.  Add the scooped out avocado flesh to the rice mixture, stir to combine.

Using a spoon, carefully scoop the avocado bowl out of the skin.

Carefully roll each avocado half in the crushed cracker crumbs.  Place avocados face down on a baking sheet sprayed with cooking spray.  Place until the broiler for 2-3 minutes or until the cracker crumbs are browned.

Flip the avocado halves onto a plate and fill with the rice mixture.  Top with additional cracker crumbs and serve.

And there you have it. A wonderfully delicious dinner for one, or a great appetizer to any mexican meal.

Until next time.

Loving stuffed foods that don't leave you feeling stuffed.