Avocado Curry Egg Salad Stuffed Bell Peppers

1.Preheat your oven to 200°C (400°F). Lightly grease a baking dish large enough to hold the four peppers upright.

2.Prepare the bell peppers: Slice the tops off the peppers and carefully remove the seeds and white membranes. Place the hollowed peppers cut-side up in the prepared baking dish.

3.Par-bake the peppers: Drizzle the inside of the peppers lightly with olive oil and sprinkle with a pinch of salt and pepper. Bake for 15 minutes to soften them slightly.

4.While the peppers bake, prepare the hard-boiled eggs: Place the eggs in a small saucepan, cover with cold water, and bring to a rolling boil. Once boiling, remove from heat, cover, and let stand for exactly 10 minutes. Immediately transfer the eggs to an ice bath to cool completely.

5.Peel and chop the cooled eggs into small, uniform pieces. Place them in a medium mixing bowl.

6.Prepare the filling: Add the mashed avocado, mayonnaise (or yogurt), curry powder, chopped capers, salt, pepper, and lemon juice to the chopped eggs.

7.Gently fold all ingredients together until just combined. Be careful not to overmix; some texture from the avocado and egg chunks should remain.

8.Remove the par-baked peppers from the oven. Carefully spoon the avocado curry egg salad mixture evenly into the four pepper shells, mounding the filling slightly on top.

9.Return the stuffed peppers to the oven and bake for an additional 15-20 minutes, or until the peppers are tender and the filling is heated through.

10.Serve immediately as a vibrant, flavorful main dish or substantial side.