stuffed avocados

This recipe is fabulous! It was inspired by (and mostly is) a recipe from Debbie Dierkes. I think she eats this uncooked, more like a raw salad, but I changed it up a bit because I enjoy onions and garlic cooked.

Ingredients:

• 1 tblsp olive oil
• 2 large cloves garlic, chopped or minced
• 1 large tomato, mostly seeded, chopped small
• 1/2 sweet onion, finely chopped
• 1/2 green poblano pepper, finely chopped
• salt and pepper
• 2 ripe avacados, cut in half with pit removed and centers scored
• 4 tblsp shredded cheese (I used low fat cheddar)*
• 4 tblsp parsley, finely chopped

Instructions:

1. Let avocados sit out to room temperature if they were in the fridge but do not cut them until you are ready to serve (to prevent browning).
2. Heat olive oil on medium heat and brown garlic.
3. Add onions, pepper, tomato, salt and pepper and stir. Reduce heat and cover; let simmer for about 5 minutes.
4. Cut avocados in half and remove pit. Score the centers so that the juice from the stuffing will seep through.
5. Spoon stuffing into center and let fill over the top of each half.
6. Top with shredded cheese and parsley.

*Use non-dairy cheese to make vegan.