First, there were zucchini noodles, cauliflower rice and sweet potato toast. Now, we have a hot new paleo food trend – the bell pepper sandwich! Here is how it works.
Ingredients
Version 1
- 1/2 large bell pepper capsicum
- 1/2 small avocado
- Pinch of salt
- 1 tablespoon mayonnaise
- Cracked pepper
- 50 g hot smoked trout 1-2 oz., smoked salmon or tinned salmon is also great
- 1 tablespoon chopped green onions
Version 2
- 1/2 large bell pepper capsicum
- 1/2 small avocado
- 1 tablespoon fresh coriander leaves chopped
- 1 tablespoon lemon juice
- Pinch of sea salt
- 1 tablespoon sun-dried tomato pesto or a few sun-dried tomatoes
- 5-6 slices salami good quality
- 1 tablespoon chopped green onions
Instructions
- Cut the pepper and half and remove the seeds. Make sure the halves are slightly rounded so they can keep the fillings from spilling out.
- Fill each half with the avocado. For Version 2, mash the avocado with coriander, lemon juice and salt, if you like.
- Drizzle with preferred condiment: mayonnaise or pesto. Top with chosen protein.
- Freshen up with herbs, spring onions or sliced vegetables.
- Enjoy!
Notes
Nutritional information provided is an approximate average of the two recipes. Results may vary based on the filling/toppings.
Nutrition
Serving: 1 half | Calories: 346kcal | Carbohydrates: 14g | Protein: 14g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 59mg | Sodium: 137mg | Potassium: 898mg | Fiber: 9g | Sugar: 4g | Vitamin A: 2841IU | Vitamin C: 116mg | Calcium: 34mg | Iron: 1mg
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