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Avo-lanche of Flavor

Baked Avocado Halves Stuffed with Spiced Rice and Beef

1 hour
Serves 4
DinnerMexicanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take

Inspired by Mexican comfort food, this baked stuffed avocado transforms pantry staples into a rich, satisfying dinner. You’ll learn why stuffing an avocado and giving it a quick bake brings out entirely new flavors and textures.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 400°F. Line a baking dish with foil.
  2. 02
    In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the pasta and cook, stirring, until golden brown, about 2 minutes.
  3. 03
    Add the rice and cook for 1 minute, stirring to coat in oil and toast lightly.
  4. 04
    Stir in 2 cups water, 1/2 teaspoon salt, and bring to a boil. Reduce heat to low, cover, and simmer until rice and pasta are tender and water is absorbed, about 15-18 minutes. Remove from heat and let stand, covered, 5 minutes.
  5. 05
    Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium-high heat. Add the ground beef and cook, breaking up clumps, until mostly browned, about 4 minutes.
  6. 06
    Add the minced garlic and cook for 30 seconds, until fragrant.
  7. 07
    Sprinkle in paprika, cumin, oregano, onion powder, chili powder, and sugar. Season with 1/2 teaspoon salt and a few grinds of black pepper. Stir well and cook 2 more minutes until beef is cooked through and spices are aromatic.
  8. 08
    Fluff the cooked rice and pasta with a fork and fold into the beef mixture until thoroughly combined. Taste and adjust salt and pepper as needed.
  9. 09
    Using a spoon, hollow out each avocado half slightly (about 2 tablespoons per half), creating a larger cavity. Dice the scooped avocado and fold it gently into the beef-rice mixture.
  10. 10
    Arrange avocado halves in the baking dish. Generously fill each with the beef-rice mixture, mounding slightly.
  11. 11
    Sprinkle stuffed avocados with a pinch of paprika for color. Bake at 400°F for 10-12 minutes, just until heated through and tops are lightly golden.
  12. 12
    Cool for 3 minutes, then serve warm. Optionally, finish with another crack of black pepper.

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