Too hot to cook? This is the perfect low-carb dish to serve on a hot summer day, any time of the day — breakfast, lunch or dinner! No oven and no stove needed. It's a quick 5-minute keto meal made with just a handful of ingredients.

With avocado and salmon as the main ingredients, this is a balanced Mediterranean-Keto style dish that's packed with healthy fats, electrolytes and protein. And that's what my new cookbook, The New Mediterranean Diet Cookbook is all about. With its unique emphasis on healthy fats (and a detailed fat breakdown), nutrient density and maximum health benefits, it's unlike any other keto cookbook I've created.

I'll be sharing plenty more cold meals in the next few days so stay tuned!

Recipe Customizations

Recipe Adjustments for More Protein

If you need more protein, add 1 or 2 hard-boiled eggs, cut them in halves and season with salt and pepper. You could also add more smoked salmon or use any fatty fish of choice. SMASH fish is high in omega 3 fats and ideal for a healthy low-carb diet.

Recipe Adjustments for More Fat

Do you need more fat or make this dish dairy-free? Swap mayonnaise for the sour cream. You can buy avocado oil mayonnaise or make your own mayo with healthy fats in just a few minutes. Add some garlic, herbs or horseradish and you've got the perfect dip to go with this smoked salmon summer dish.

Recipe Adjustments for Fewer Carbs

If you need to drop the carb count on this recipe, simply use less cucumber ,or swap it with a lower carb option such as sliced radishes.

Preparation time

Hands-on:       5 minutes
Overall:        5 minutes

Nutritional values (per serving, 1 plate)

Total Carbs 14.7 grams
Fiber 7.3 grams
Net Carbs 7.5 grams
Protein 26.2 grams
Fat 35.9 grams
of which Saturated 10.6 grams
Energy 469 kcal
Magnesium 108 mg (27% RDA)
Potassium 1,670 mg (84% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (23%), fat (70%)

Ingredients (makes 1 serving)

  • 1/2 large avocado, sliced (100 g/ 3.5 oz)
  • 1/2 small cucumber, sliced (85 g/ 3 oz)
  • 1/4 cup sour cream or full-fat yogurt (60 g/ 2.1 oz)
  • 1 tsp chopped fresh dill, chives or parsley
  • 100 g smoked salmon (3.5 oz)
  • sea salt and pepper, to taste
  • lemon wedges to serve

Instructions

  1. Halve the avocado and remove the pit. Peel and slice the avocado. Slice the cucumber. In a small bowl, mix the sour cream (or use full-fat yogurt) with fresh herbs (dill, chives or parsley), salt and pepper.
  2. Arrange everything on a plate and serve with lemon wedges, and optionally more herbs or microgreens. Serve immediately.
    Note: If you need to customize this recipe to fit your macros, check the recipe tips above.


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Low-Carb Cold Plate with Smoked Salmon

Today I'll show you how to make deliciously sweet strawberry jam with no sugar, no chia seeds and no pectin.

Sweet strawberries combined with vanilla will be the perfect topping for yogurt, coconut yogurt or sour cream. You can also use it in smoothies, as cheesecake topping, cake filling, or drizzled over some creamy keto ice cream.

I like it chunky although you could make it smooth if you want to mash the strawberries with a fork or use a blender.

What You Need to Make Sugar-Free Strawberry Jam

To make this strawberry chia jam you only need four ingredients, plus water.

  • Strawberries, fresh or frozen. I used fresh strawberries which I cut in halves or quarters to get that perfect chunky effect. If you prefer your jam smooth, feel free to mash the strawberries with a fork or place in a blender.
  • Allulose is the perfect low-carb sweetener to use in a sugar-free jam as it works just like sugar and will make this jam smooth.
  • Gelatin sheets are really easy to use and perfect for this recipe as you will simply add the sheets directly into the cooked strawberry mixture, no soaking needed. I used 3 gelatin sheets which resulted in the perfect soft set. For a firmer set you can use 4 gelatin sheets.
  • Vanilla pairs so well with strawberries and it's my favorite option. Vanilla bean powder, seeds from 1 vanilla pod or sugar-free vanilla extract can all be used.

Recipe Tips and Substitutions

Substitutions for Allulose

You could use other options such as Erythritol or Swerve but remember that this will give this strawberry jam a slight cooling aftertaste (which is not necessarily bad). You may also notice that the texture won't be as smooth as Erythritol tends to crystallize once chilled.

Substitutions for Gelatin Sheets

Instead of the 3 gelatin sheets you can use 3/4 tablespoon gelatin powder or 3/4 tablespoon agar powder if you want to make it vegetarian and vegan.

Substitutions for Vanilla

Apart from vanilla, strawberries work really well with herbs and spices such as cinnamon, mint and even anise. You can also combine strawberries with other berries, especially raspberries. Check out some of these options:

Recipes You May Like

This Chunky Sugar-Free Strawberry Jam will be perfect in these recipes:

Preparation time

Hands-on:       10 minutes
Overall:        45 minutes

Nutritional values (per tbsp, 20 g/ 0.7 oz)

Total Carbs 1.7 grams
Fiber 0.4 grams
Net Carbs 1.3 grams
Protein 0.2 grams
Fat 0.1 grams
of which Saturated 0 grams
Energy 8 kcal
Magnesium 3 mg (1% RDA)
Potassium 31 mg (2% EMR)

Macronutrient ratio: Calories from carbs (82%), protein (10%), fat (8%)

Ingredients (makes about 1 L)

Instructions

  1. Wash the strawberries, remove the green parts and cut them into quarters.
  2. Place them in a medium-large saucepan. If you prefer your jam less chunky, mash some or all of the strawberries with a fork.
  3. Add the allulose (or use any other preferred low-carb sweetener) and vanilla (or use options from the tips above) and water. Cover with a lid and bring to a boil over a medium heat.
  4. Once the strawberries start to simmer, stir with a spatula. Cook covered on low for about 40 minutes.
  5. After about 40 minutes, take off the heat and remove the lid. While still hot, add the gelatin sheets directly into the sauce pan and let them soften. Once soft, stir to combine until no gelatin sheets are visible.
  6. Pour into sterilized jars, let the jam cool down completely and then cover with a lid.
  7. Store in the fridge for up to a week or use the canning method to store for longer. Alternatively you can pour the jam in a large ice tray and freeze for up to 3 months.


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Sugar-Free Chunky Strawberry Jam

Have you ever made waffle bowls before? If not, you are in for a treat with these vanilla cream chaffle bowls!

I discovered that the secret to light and airy chaffles is blending, and that is the method I used in Keto Chaffles Cookbook. Trust me, once you blend your chaffles, you will never make them any other way!

These keto waffle bowls are filled with sugar-free vanilla cream and berries but any filling will work. You could use anything you like — chocolate mousse, lemon cream or mocha mousse will all be delicious.

How To Make Sweet Chaffle Bowls

Malking sweet chaffle bowls is as easy as making regular chaffles. Unlike many chaffle recipes you'll find online, you won't have to worry about unwanted cheese bits or eggy taste in these chaffle bowls. That's because they are based on a much lighter version of my Sweet Chaffle Recipe which uses blended batter. I made them even fluffier by adding an egg white, cream cheese and coconut flour.

For the chaffle batter you can use any granulated low-carb sweetener such as Erythritol, Swerve or Allulose. If you use Erythritol or Swerve, the waffles will be crunchier once they cool down. If you use Allulose, they will be chewier and they will also brown faster so keep an eye on them to prevent burning.

Chaffle Bowls with a Waffle Bowl Maker

Just like in my Keto Taco Chaffle Bowls, I used a Dash Waffle Bowl Maker which is perfect for small waffle bowls.

I bought their waffle maker back when I was working on my Keto Chaffles Cookbook and have been using it to make all kinds of sweet and savory chaffles.

If you live in the UK, a Dash Waffle Maker is a lot more expensive on Amazon UK so you may want to check other options too. Waffle bowls have been quite popular and I think you'll also be able to find similar products in Canada and other countries.

Chaffle Bowls Without a Waffle Bowl Maker

If you can't get a waffle bowl maker, or you don't have space for a new gadget (I totally get that!), you can use a simple trick.

Use a Regular Waffle Maker

Just make a waffle in a regular round shaped waffle maker and then insert into a small bowl while it's still warm. You don't want it too crispy, you want to make sure it will still be flexible and can be shaped. The bowl should be small enough to snug tightly around the waffle.

Use a Muffin Pan to Make Smaller Cups

Another way would be to use a medium-large muffin pan to make 8 mini bowls (which will also result in half of the net carbs and Calories). It's the same technique that I used to make my Keto Strawberry Chaffle Cupcakes, one of the recipes I created exclusively as part of a bonus e-book for Keto Chaffles Book. (You can find all about my bonus books and how to claim them here.)

If you are using the muffin tray option, you'll need to use a Dash Mini Waffle Maker (US store) and make 8 thinner waffles. That's because you want the chaffles as thin as you can get them to help them to bend inside the muffin pan.

To make these chaffle cups, spoon roughly 1 heaped tablespoon of the chaffle batter into the mini waffle maker, or about 1 heaped tablespoon (32 g/ 1.2 oz) if you want to be precise. Allow to soften for about 30 seconds and spread to the edge. You want a thin layer just enough to cover the holes. Cook for 1 minute and then lift the lid and allow to cool for 20 seconds. Tease the edges and remove with a fork. Immediately whilst warm press into a medium-large muffin tin to get the cupcake shape and allow to fully cool.

Preparation time

Hands-on:    20 minutes
Overall:     30 minutes

Nutritional values (per cream chaffle bowl)

Total Carbs 12 grams
Fiber 3.3 grams
Net Carbs 8.6 grams
Protein 10.1 grams
Fat 33.1 grams
of which Saturated 18.7 grams
Energy 385 kcal
Magnesium 39 mg (10% RDA)
Potassium 253 mg (13% EMR)

Macronutrient ratio: Calories from carbs (9%), protein (11%), fat (80%)

Ingredients (makes 4 chaffle bowls)

Chaffle bowls:
Cream filling:

Instructions

  1. Preheat the Dash waffle bowl maker (or see recipe tips for alternatives).
  2. Place all of the ingredients in a bowl and mix until combined. For a better, fluffier and more even texture, place the egg, egg white, mozzarella, cream cheese, almond flour, coconut flour, baking powder and granulated sweetener in a blender or a food processor. Process until smooth.
  3. Spoon a quarter of the batter (4 tablespoons, about 63 g/ 2.2 oz) into the hot waffle maker. Close the waffle maker and cook for 3 to 4 minutes.
  4. When done, open the lid and let it cool down for a few seconds. Use a spatula to gently transfer the chaffle onto a cooling rack. Repeat for the remaining batter to get four chaffle bowls.
    Note: These chaffles will keep in a sealed container at room temperature for up to 3 days, or in the fridge for up to a week. The container will keep them soft but you can leave them uncovered if you prefer them crispy.
  5. To make the cream filling, pour the cream in a bowl. Process with a hand mixer until slightly thickened and then add the powdered sweetener and vanilla, Process more until stiff peaks form.
  6. Slice the strawberries. Spoon about half of the cream into the prepared chaffle bowls or use a piping bag. Add half of the berries and then top with the remaining cream. Finish with the remaining berries.


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Keto Cream Chaffle Bowls

What happens when you combine tacos, waffles and chaffles? You end up with these delicious Keto Taco Chaffle Bowls! Your favorite cheese waffles are shaped into bowls and filled with taco beef, homemade pico de gallo, avocado and lime wedges. This is an easy summer dish your whole family will love!

To make the taco beef filling, I used my own homemade taco sauce but you can use any sugar-free taco sauce. You won't need the whole batch in this recipe but it will keep in the fridge for up tp a week, or in the freezer for months.

I also used homemade tomato salsa because fresh salsa is better and it's easy to make anyway, plus it's the perfect addition or other meals so you don't have any leftovers. These are some of the meals that will go well with some salsa:

How to Make Chaffle Bowls with a Waffle Bowl Maker

To make these chaffle bowls I used a Dash Waffle Bowl Maker which is not the only option you will find o0n Amazon but it's one of the most affordable options in the US and it's been working great for over two years.

I bought this waffle maker back when I was working on my Keto Chaffles Cookbook and have been using it to make all kinds of sweet and savory chaffles.

How about the UK? The same Dash Waffle Maker is a lot more expensive in the UK so you may want to check other options too. Waffle bowls have been popular and I think you'll also be able to find similar products in Canada and other countries.

Chaffle Bowls Without a Waffle Bowl Maker

If you can't get a waffle bowl maker, or you don't have space for a new gadget (I totally get that!), you can use a simple trick.

Use a Regular Waffle Maker

Just make a waffle in a regular round shaped waffle maker and then insert into a small bowl while it's still warm. You don't want it too crispy, you want to make sure it will still be flexible and can be shaped. The bowl should be small enough to snug tightly around the waffle.

Use a Muffin Pan to Make Smaller Cups

Another way would be to use a medium-large muffin pan to make 8 mini bowls. It's the same technique that I used to make my Keto Strawberry Chaffle Cupcakes, one of the recipes I created exclusively as part of a bonus e-book for Keto Chaffles Book. (You can find all about my bonus books and how to claim them here.)

If you are using the muffin tray option, you'll need to use a Dash Mini Waffle Maker (US store) and make 8 thinner waffles instead of the usual 4 waffles. That's because you want the chaffles as thin as you can get them to help them to bend inside the muffin pan.

To make these chaffle cups, spoon roughly 1 heaped tablespoon of the chaffle batter into the mini waffle maker, or about 1 heaped tablespoon (33 g/ 1.2 oz) if you want to be precise. Allow to soften for about 30 seconds and spread to the edge. You want a thin layer just enough to cover the holes. Cook for 1 minute and then lift the lid and allow to cool for 20 seconds. Tease the edges and remove with a fork. Immediately whilst warm press into a medium-large muffin tin to get the cupcake shape and allow to fully cool.

Preparation time

Hands-on:    20 minutes
Overall:     30 minutes

Nutritional values (per taco bowl)

Total Carbs 13.5 grams
Fiber 6.5 grams
Net Carbs 7 grams
Protein 36 grams
Fat 51.2 grams
of which Saturated 17.2 grams
Energy 650 kcal
Magnesium 101 mg (25% RDA)
Potassium 1,025 mg (51% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (23%), fat (73%)

Ingredients (makes 4 chaffle bowls)

Chaffle bowls:
Taco filling:
  • 500 g ground beef (1.1 lb)
  • 2/3 cups taco sauce (160 ml/ 6 fl oz) - you can make your own taco sauce
  • 1 cup tomato salsa (g/ oz) - you can make your own salsa
  • 1 large avocado, sliced (200 g/ 7.1 oz)
  • 1 small head lettuce (200 g/ 7.1 oz)
  • Optional: lime wedges, sour cream and fresh cilantro to serve

Instructions

  1. Preheat the Dash waffle bowl maker (or see recipe tips for alternatives). Place all of the ingredients in a bowl and mix until combined. For a better, fluffier and more even texture, place the egg, mozzarella, almond flour and baking powder in a blender or a food processor.
  2. Spoon a quarter of the batter (4 tablespoons, about 66 g/ 2.3 oz) into the hot waffle maker. Close the waffle maker and cook for 3 to 4 minutes. Keep an eye on the batter in case it overflows (read our leakproof tips above).
  3. When done, open the lid and let it cool down for a few seconds. Use a spatula to gently transfer the chaffle onto a cooling rack. Repeat for the remaining batter to get four chaffle bowls.
    Note: These chaffles will keep in a sealed container at room temperature for up to 3 days, or in the fridge for up to a week. The container will keep them soft but you can leave them uncovered if you prefer them crispy.
  4. To make the taco meat filling you'll need taco sauce. You can use homemade taco sauce or any sugar-free taco sauce).
  5. Place the beef in non stick pan or a skillet and cook until the meat is opaque, for 5 to 7 minutes. Add the taco sauce and cook for another 5 minutes. Taste and season with salt and pepper if needed.
  6. To assemble the chaffle bowls, spoon the cooked taco beef inside. Add the tomato salsa, sliced avocado and optionally serve with lime wedges, sour cream and cilantro. You can use homemade tomato salsa or any sugar-free tomato salsa).
  7. Always assemble just before serving. The cooked beef can be stored in the fridge in a sealed container for up to 4 days.


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Keto Taco Chaffle Bowls

When it gets too hot to cook, the last thing you want is to have to fire up your oven or stove. That's why I've been working on recipes perfect for hot summer days. No stove and no oven needed!

Inspired by the latest TikTok trends, these cucumber boats are stuffed with a simple creamy tuna salad made with tuna, mayo, mustard and onions. And if you're not a fan of cucumber, you use bell peppers or romano peppers instead. They are great for stuffing and work well with any creamy fillings.

If or you are vegetarian, this Creamy Egg Salad is what you can use instead of the tuna salad. You could even use cooked chicken or some Guacamole which would also make these vegan friendly.

These will be some leftover cucumber seeds in this recipe. If you're like me and don't like wasting ingredients, you could use the cucumber seeds in other recipes such as our Cucumber Cooler or add them to this Chilled Cucumber Soup.

How about the serving size? Will two cucumber boats be enough? It depends. While two cucumber boats will be enough for a light lunch or snack, four will be ideal for a more satisfying meal. Enjoy!

No-Cook Keto Lunch and Dinner Recipes

Looking fo more no-cook keto recipes? All of these are great options if you need to keep your kitchen cool.

Looking for more recipes? We have over 100 low-carb salads most of which are cold or use cooked and cooled ingredients such as chicken, fish or eggs.

Preparation time

Hands-on:    10 minutes
Overall:     10 minutes

Nutritional values (per serving, 2 cucumber boats)

Total Carbs 4.7 grams
Fiber 1.4 grams
Net Carbs 3.3 grams
Protein 13.2 grams
Fat 20.5 grams
of which Saturated 3.1 grams
Energy 255 kcal
Magnesium 34 mg (9% RDA)
Potassium 335 mg (17% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (21%), fat (74%)

Ingredients (makes 2 servings)

  • 1 can (4-oz) tuna in spring water, drained (100 g/ 3.5 oz)
  • 1/2 small red onion, finely diced (30 g/ 1.1 oz)
  • 3 tbsp mayonnaise (45 g/ 1.6 oz) - you can make your own mayo
  • 1/2 tsp Dijon mustard or yellow mustard
  • sea salt and pepper, to taste
  • 1 large cucumber, peeled and seeds removed (240 g/ 8.5 oz)
  • 1 medium spring onion, sliced (15 g/ 0.5 oz) or fresh chives

Instructions

  1. Prepare the ingredients for the filling. Drain the tuna, finely dice the red onion and chop the spring onions.
  2. Place the drained tuna, red onion, mayonnaise, Dijon mustard (or yellow mustard) into a bowl and mix to combine. Season with salt and pepper to taste. Set aside.
  3. Peel the cucumber and cut it in half widthwise and also lengthwise to get a total of 4 pieces. Use a small measuring spoon or a teaspoon to scoop the watery seeds out. Discard the seeds or use in another recipe (see tips in the recipe post above). Note: All weights listed in our KetoDiet App are always per edible amounts! A 140 g/4-oz can of tuna will yield about 100 g tuna. Same applies to cucumber. To get about 240 g/8.5 oz of peeled and deseeded cucumber, you'll need a large 370 g/13 oz cucumber.
  4. Top the halves with the creamy tuna and fresh spring onions or chives). Eat immediately. the creamy cucumber salad can be stored in a sealed jar in the fridge for up to 3 days.


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Low-Carb Creamy Tuna Cucumber Boats

Looking for a quick keto lunch or a light dinner option for a hot summer day? Then you really need to try stuffed peppers! They are a big hit on TikTok and for a very good reason. Who wouldn't want an easy, nutritious meal in just a few minutes?

These peppers are stuffed with creamy avocado, eggs, mustard, mayonnaise and spring onions. That's it! And if you're like me and always keep some hard-boiled eggs in the fridge, this meal will only take you 5 minutes to prepare from scratch. Keto can't get much easier than this!

I used romano peppers which are long, thin and sweet and they are ideal for stuffing. If you can't find romano peppers, just use any sweet bell peppers (green bell peppers contain fewer carbs).

Want to add protein and extra crunch? Mix in some crisped up and crumbled bacon or stir in some diced cooked chicken breasts. Enjoy!

Easy Keto Lunch Recipes You May Like

Preparation time

Hands-on:    5 minutes
Overall:     20 minutes

Nutritional values (per serving, 2 pepper boats)

Total Carbs 12.6 grams
Fiber 6.1 grams
Net Carbs 6.5 grams
Protein 11 grams
Fat 29.3 grams
of which Saturated 5.3 grams
Energy 351 kcal
Magnesium 40 mg (10% RDA)
Potassium 610 mg (31% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (13%), fat (79%)

Ingredients (makes 3 servings)

  • 3 romano peppers or bell peppers, halved, seeds removed (340 g/ 12 oz)
  • 4 large eggs, hard-boiled
  • 1/4 cup paleo mayonnaise (55 g/ 1.9 oz) - you can make your own mayo
  • 1 tsp Dijon mustard or yellow mustard
  • sea salt and pepper, to taste
  • 1 small avocado, diced (150 g/ 5.3 oz)
  • 2 medium spring onions, chopped (30 g/ 1.1 oz)

Instructions

  1. To boil the eggs, place them in a pot and fill with water covering them by an inch. Bring to a boil over high heat. Once the water starts boiling, turn off the heat and cover with a lid. Remove from the burner and keep the eggs covered in the pot for 13 minutes (10 minutes for medium sized eggs, 15 minutes for extra large eggs). When done, transfer to a bowl filled with ice water and let them sit for 5 minutes.
  2. To peel, remove from the ice water and crack each egg several times on the kitchen surface. Gently peel off the shells. (Fresh eggs don't peel well. It's better if you use eggs that you bought 7-10 days before cooking.)
  3. Chop the eggs into small pieces. Peel and dice the avocado. Chop the spring onions.
  4. To make the egg-avocado salad, place the chopped eggs in a bowl together with mayonnaise, Dijon mustard (or yellow mustard), chopped spring onions (optionally reserve some for topping), salt and pepper. Mix until well combined, and then add the diced avocado and stir through.
  5. Cut the peppers in half and remove the seeds. You can use romano peppers or any bell peppers.
  6. Spoon the egg-avocado salad in the pepper halves and sprinkle with the reserved spring onion. Serve immediately. The egg salad can be stored in a sealed jar in the fridge for up to 3 days.


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Creamy Egg & Avocado Salad Pepper Boats

Just like my Bell Pepper Sandwich with Bacon, Ham & Cheese, this low-carb pepper sandwich is yet anothe quick prep lunch that's easy to make, packed full of flavor and healthy fats.

Inspired by the latest TikTok trends, these bell peppers are stuffed with creamy guacamole (my simplified version of it), cured chorizo slices and pickled jalapeños. As per your request I kept these bell pepper sandwiches dairy-free! If you can't find cured chorizo, use pepperoni or crisped up bacon instead.

I also used green bell peppers but feel free to use red, orange or yellow peppers instead. I prefer green peppers because they are less sweet and I personally think they work better for these keto-approved sandwiches.

This bell pepper sandwich is almost 10 grams of net carbs per serving so keep that in mind in case it's too much for you. If you want to add more protein, feel free to stuff in some sliced cooked chicken breasts.

How To Eat Bell Pepper Sandwiches

A bell pepper sandwiche may look cute and cool as you cut through it but it's not the same when you try to take a bite. As you may have already found out, eating pepper sandwiches can get really messy, especially with creamy fillings like this simple guacamole.

I'll admit that I put these peppers together to take a pretty picture but I ended up eating the pepper halves separately. The only time I'd advice pressing the halves (temporarily) together would be in case you need to pack them for lunch and take them with you.

Preparation time

Hands-on:    5 minutes
Overall:     10 minutes

Nutritional values (per sandwich)

Total Carbs 20.4 grams
Fiber 10.7 grams
Net Carbs 9.7 grams
Protein 13.7 grams
Fat 30.9 grams
of which Saturated 8.2 grams
Energy 395 kcal
Magnesium 60 mg (15% RDA)
Potassium 1,064 mg (53% EMR)

Macronutrient ratio: Calories from carbs (10%), protein (15%), fat (75%)

Ingredients (makes 1 sandwich)

  • 1 medium green bell pepper (150 g/ 5.3 oz)
  • 1 small avocado (100 g/ 3.5 oz)
  • 1/2 small tomato, chopped (40 g/ 1.4 oz)
  • 1/4 small red onion, finely diced (15 g/ 0.5 oz)
  • 1 tsp fresh lime juice
  • sea salt and pepper, to taste
  • Optional: 1 tsp chopped chilli pepper and/or minced garlic and fresh cilanto, to taste
  • 40 g sliced cured chorizo (1.4 oz) or use 2 slices of crisped up bacon
  • 2 tbsp canned jalapeno slices (15 g/ 0.5 oz), or to taste

Instructions

  1. Start by making the guacamole.
  2. Place the chopped avocado, diced tomato, finely chopped onion and lime juice to a bowl. Mash using a fork. Season with salt and pepper to taste. Optionally add 1 teaspoon of chopped chilli pepper and/or minced garlic and fresh cilanto to taste.
  3. Cut the bell peppers in half and remove the seeds. Spread the prepared guacamole inside.
  4. Top with chorizo and sliced pickled jalapeños. These peppers are ready to serve. They can be stored in the fridge for up to a day.
  5. To pack for lunch for later, press the halves together, wrap and place in an airtight container. When ready to serve, simply separate the halves or cut the whole sandwich in half. (Note that eating bell pepper sandwiches this way can get messy.)


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Mexican Bell Pepper Sandwich

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