OMG…you are going to LOVE this recipe! This is such a simple low carb dinner idea…there are so many variations you can make of this stuffed avocado recipe.
Stuffed Avocado
You stuff other fruits and veggies…why not stuff an avocado too!
I made this one pretty bland because I wanted my kids to try it (which of course they didn’t like it because everything was “touching”). Next time I’ll just put in whatever I want and give the kids the separate ingredients.
I use dairy in this recipe, but you could easily use Daiya cream cheese and Daiya shredded cheese to make this dairy free.
My biggest tip is to throw the chicken into the Instant Pot and cook that first. That made coming home from work and whipping this up super fast and easy.
This is a fast recipe if you have your meat cooked ahead of time.
Ingredients
- 4 avocados, pitted and halved
- 2 chicken breasts, cooked and shredded*
- 4 oz organic cream cheese
- ¼ tsp salt
- ¼ tsp pepper
- 4 oz organic shredded cheese
Instructions
- Preheat oven to 400 degress.
- Scoop about half of each avocado out and place in large mixing bowl.
- Add the chicken, cream cheese, diced tomato, salt and pepper to the mixing bowl and stir until mixed thoroughly.
- Scoop the mixture into the avocado halves evenly.
- Place avocados on a baking sheet and top with shredded cheese.
- Back for 8-10 minutes or until cheese is golden brown.
- *You can vary the meat each time. Try tuna, ground beef, crab.
This would be so easy to make as tacos or crab and cream cheese!
This picture is from my Carb Manager app. I use the premium version to track my daily macros and keep track of my foods! This says that one serving of stuffed avocado is 2g Net Carbs (Carbs – Fiber), 12g Protein and 21g Fat.
What are you going to stuff your avocados with?
