You know those afternoons when you’re craving something crunchy, creamy, and satisfying—but don’t want to undo all your healthy habits? That’s exactly how I stumbled onto this magical combo of sliced bell peppers with guacamole. It started when my best friend (who’s way more disciplined than me) showed up at my door with a tray of rainbow pepper strips and a bowl of her famous guac. “Try this,” she said, and wow—I was hooked after one bite.

What I love most is how stupidly simple it is. Fresh bell peppers give that crisp snap we all crave, while homemade guacamole brings the rich, velvety contrast. No cooking, barely any prep, and suddenly you’ve got this vibrant snack that feels indulgent but is actually packed with good-for-you stuff. My kids now beg for “confetti dip” (their name for it, thanks to all the colorful bits in the guacamole). It’s become our go-to for movie nights, lunchboxes, and those “I need a snack NOW” moments when hunger strikes.

Why You’ll Love These Sliced Bell Peppers with Guacamole

This combo isn’t just tasty—it’s one of those rare snacks that checks all the boxes. Here’s why it’s become my obsession (and probably will be yours too):

• Ready in minutes: No cooking, no fancy tools—just slice, mash, and dunk. Perfect for when hunger hits like a freight train.
• Actually good for you: Unlike chips or crackers, you get vitamins from the peppers and healthy fats from the avocado. No guilt here!
• Totally customizable: Love spice? Add jalapeños. Hate onions? Leave ‘em out. The recipe bends to your cravings.
• Always a crowd-pleaser: I’ve served this at book club, kids’ playdates, and even fancy parties—everyone raids the platter!

Trust me, once you try that crisp-cool-crunchy-creamy contrast, there’s no going back to boring snacks.

Ingredients for Sliced Bell Peppers with Guacamole

Grab these simple ingredients—you probably have most already! The magic happens in quality and prep:

• 2 large bell peppers (any color—I mix red, yellow, and green for a rainbow effect)
• 1 ripe avocado (look for slightly soft flesh near the stem—rock-hard means it’s not ready)
• 1 small lime (juiced—about 2 tbsp, but we’ll squeeze it fresh)
• 1/4 cup diced red onion (soak in cold water for 5 minutes if you want milder flavor)
• 1 small tomato (diced—remove seeds if you hate extra moisture)
• 1 clove garlic (minced—or 1/4 tsp garlic powder in a pinch)
• 2 tbsp fresh cilantro (chopped—skip if you’re a cilantro-hater)
• 1/4 tsp each salt & black pepper (adjust to taste—I always add a pinch more salt)

Pro tip: Shopping day matters! Guacamole tastes best with produce at peak freshness—sad, wilted veggies won’t do.

How to Make Sliced Bell Peppers with Guacamole

This is where the magic happens—and I promise, it’s easier than remembering your coffee order. I’ll walk you through each step so you get that perfect crunch-to-cream ratio every time.

Preparing the Bell Peppers

First things first: give those peppers a good rinse under cold water—farmers’ market finds can be sneaky with dirt! Pat them dry (nobody likes watery guacamole drips). Now, here’s my trick: slice off the top and bottom, stand the pepper upright, and cut downward to remove the ribs and seeds in one go. For dipping, I cut them into 1/2-inch thick strips—thick enough to scoop guac without snapping, thin enough to still feel elegant.

Making the Guacamole

Okay, guac time! Scoop your avocado flesh into a bowl and mash with a fork—but don’t go nuts. I like mine slightly chunky (think: cottage cheese texture). Immediately add the lime juice—this keeps the avocado from turning brown AND balances the richness. Now fold in the onions, tomato, garlic, and cilantro like you’re tucking a baby into bed—gently! Taste and adjust: need more zing? Add lime. Bland? Pinch more salt. Want heat? Throw in some diced jalapeño. The key is to stop mixing once everything’s combined—overworking makes guac mushy.

Assembly is my favorite part: arrange those colorful pepper strips around a bowl of guacamole like sun rays. Watch how fast they disappear!

Tips for Perfect Sliced Bell Peppers with Guacamole

After making this combo approximately 8,742 times (okay, maybe a few less), I’ve picked up some tricks that take it from good to “can’t-stop-eating” amazing:

• Avocado check: Gently press near the stem—if it yields slightly like a ripe peach, it’s perfect. Still hard? Toss it in a paper bag with a banana overnight to speed-ripen.
• Lime is your browning bouncer: Always mix lime juice into the avocado first—it creates a protective acidic barrier against that sad gray color.
• Storage hack: Leftover guac? Press plastic wrap directly onto the surface before refrigerating. The less air contact, the longer it stays vibrant green.
• Pepper prep: Slice peppers right before serving—they lose their satisfying crunch if cut too early.

Bonus tip: If your guac needs reviving after storage, stir in another squeeze of lime—it wakes up all the flavors!

Variations for Sliced Bell Peppers with Guacamole

One of my favorite things about this snack is how easily it adapts to whatever flavors I’m craving that day. Here are some fun twists I’ve tried (and loved):

• Spicy kick: Add diced jalapeños or a dash of cayenne pepper—my husband’s favorite version!
• Tropical twist: Swap tomatoes for diced mango or pineapple. The sweetness pairs amazingly with the creamy avocado.
• Extra creamy: Fold in 2 tablespoons of Greek yogurt when mashing—perfect when you want that extra-rich texture.
• Herb garden: Try fresh basil or mint instead of cilantro for a totally different flavor profile.

The best part? You can mix and match these ideas to create your perfect combo. No rules, just delicious experimenting!

Serving Suggestions for Sliced Bell Peppers with Guacamole

This dynamic duo isn’t just for snacking—I use it everywhere! Pile the guacamole onto grilled chicken for an instant flavor boost, or stuff it into tacos alongside your favorite protein. At parties, I surround the guac bowl with pepper strips AND tortilla chips—the ultimate dipper combo. My neighbor even spreads leftover guacamole on toast for breakfast (genius, right?).

Storage and Reheating

Here’s the truth—this snack tastes best fresh, but if you’ve got leftovers (rare in my house!), here’s how to keep them happy. Press plastic wrap directly onto the guacamole’s surface before sealing the bowl—air is the enemy! It’ll stay bright green for about 1-2 days in the fridge. Peppers? Store them separately in an open bag so they don’t get soggy. And reheating? Don’t even think about it—cold guac on crisp peppers is where it’s at!

Nutritional Information for Sliced Bell Peppers with Guacamole

Here’s the scoop on what you’re eating—and why it’s so good for you! One serving (about half the recipe) packs roughly 150 calories, 7g fiber, and a boatload of vitamins from those colorful peppers. The avocado brings healthy fats that keep you full, while lime juice adds a vitamin C boost. Remember: these numbers are estimates—your exact counts will dance a bit depending on your avocado’s size or how generous you are with the cilantro!

Frequently Asked Questions

Can I use frozen bell peppers?
Fresh is definitely best here—frozen peppers turn soggy when thawed. If you’re in a pinch, try roasting jarred red peppers and patting them dry for a different (but still tasty) texture.

How do I pick a ripe avocado?
Gently press near the stem—if it gives slightly like a ripe peach, it’s perfect! Still rock-hard? Toss it in a paper bag with a banana overnight—the ethylene gas speeds up ripening like magic.

Why does my guacamole turn brown?
That’s oxidation—totally normal! Always mix lime juice in first, store with plastic wrap pressed directly on the surface, and it’ll stay green longer. A little browning on top? Just stir—the underneath is still fresh!

Can I make this ahead for a party?
Prep the peppers and guac ingredients separately, but wait to mix until 30 minutes before serving. Peppers stay crisp in an airtight container, and pre-diced veggies won’t make the avocado watery.

What if I don’t like cilantro?
No problem! Try parsley, chives, or even a pinch of dried oregano instead. The beauty of this recipe is how easily it adapts to your tastes.

Irresistible Sliced Bell Peppers with Guacamole in 10 Minutes

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• Author: Christina R. Jones
• Total Time: 10 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

Fresh bell peppers sliced and served with homemade guacamole for a healthy and tasty snack.

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Ingredients

Scale 1x2x3x

• 2 large bell peppers (any color)
• 1 ripe avocado
• 1 small lime (juiced)
• 1/4 cup diced red onion
• 1 small tomato, diced
• 1 clove garlic, minced
• 2 tbsp fresh cilantro, chopped
• 1/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Wash and slice bell peppers into strips or wedges.
2. Cut the avocado in half, remove the pit, and scoop the into a bowl.
3. Mash the avocado with a fork.
4. Add lime juice, red onion, tomato, garlic, cilantro, salt, and black pepper. Mix well.
5. Serve guacamole with sliced bell peppers.
6. Enjoy immediately.

Notes

• Use ripe avocados for the best texture.
• Adjust lime juice and salt to taste.
• Store leftover guacamole with plastic wrap pressed onto the surface to prevent browning.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Appetizer
• Method: No-Cook
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 5g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 7g
• Protein: 3g
• Cholesterol: 0mg

Keywords: bell peppers, guacamole, healthy snack, vegetarian, easy appetizer