Stuffed Bell Peppers with California Avocados and Barley

Serves: 6


1/4 cup freshly squeezed lemon juice
1 tsp. honey or agave nectar
3 cloves garlic, finely minced
1/2 cup Extra virgin olive oil
1 tsp. sea salt
1/4 tsp. freshly ground black pepper
6 bell peppers**, any color
8 oz. pearl barley, cooked***
1/4 medium-size red onion, cut in half and thinly sliced
1 medium-size cucumber, seeded and diced in ¼-inch cubes
4 ears fresh corn, kernels cut from cobs
1 Tbsp. finely chopped fresh basil
1 tsp. finely chopped fresh rosemary

Sea salt and freshly ground black pepper

2 ripe, Fresh California Avocados, peeled, seeded and diced into ¼-inch cubes
1 ripe, Fresh California Avocado, peeled, seeded and sliced, for garnish

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit