1. Prepare the Mini Peppers

Begin by washing and drying the mini bell peppers. Cut off the tops of each pepper and remove the seeds and membranes inside. Be gentle when cutting, as mini peppers can be delicate. You can use a small spoon or your fingers to scrape out the seeds and membranes. If you prefer, you can cut the peppers in half lengthwise instead of removing the tops, making them easier to scoop out and stuff.

After prepping the peppers, set them aside. If you like, you can roast or grill the peppers for a few minutes to soften them slightly and enhance their sweetness. However, for a fresher, crunchier bite, you can skip this step and stuff them raw.

2. Make the Guacamole

To prepare the guacamole, start by cutting the avocados in half and removing the pits. Use a spoon to scoop the flesh of the avocados into a medium-sized mixing bowl. Mash the avocado with a fork until smooth, leaving a few small chunks for texture.

Add the lime juice to the mashed avocado, which helps to prevent browning and adds a fresh, zesty flavor. Stir in the diced tomato, chopped red onion, and finely chopped jalapeño (if you’re using it). The tomato adds a burst of juiciness and color, while the red onion and jalapeño contribute a mild tang and a spicy kick.

Next, add the chopped cilantro to the guacamole, followed by salt and pepper to taste. The cilantro gives the guacamole a fresh, herbaceous flavor that pairs beautifully with the mini peppers. If you like extra garlic flavor, add a pinch of garlic powder.

For a richer, creamier guacamole, you can mix in a tablespoon of sour cream or Greek yogurt. This step is optional, but it can make the guacamole extra smooth and indulgent. If you’d like a touch of extra richness, add a drizzle of olive oil.

3. Stuff the Mini Peppers

Once your guacamole is ready, it’s time to stuff the mini peppers. Use a spoon to carefully fill each pepper with the guacamole mixture. Don’t overstuff the peppers, as you want the guacamole to stay inside without spilling out. You can also use a piping bag if you want to make the stuffing process more precise and neat.

Fill each mini pepper to the top, ensuring an even layer of guacamole in each one. Arrange the stuffed mini peppers on a platter or serving tray, and make sure to place them neatly so they are easy to grab and serve.

4. Optional: Garnish and Serve

While the stuffed mini peppers are already vibrant and appetizing, you can elevate the presentation by adding a few garnishes. A sprinkle of smoked paprika on top of the guacamole adds a subtle smokiness and visual appeal. You can also top the peppers with extra chopped cilantro for a burst of color and freshness.

If you want an extra touch of creaminess, a small dollop of sour cream or Greek yogurt on top of each pepper will take them to the next level. Serve immediately, or refrigerate for a short time before serving if you’re preparing them ahead of time.