Name: Stuffed Peppers with Surimi Salad
Prep time: 20 min
Cook time: PTnullM
Yield: 4
Cuisine: Mexicana
Ingredients: 3 cups surimi, finely chopped; 1 cup onion, finely chopped; 1/2 cups celery; 1 cup cucumber, cut into cubes; 1/2 cups heart of palm, cut into cubes; 1/2 cups corn kernel; 1 cup McCormick® balance, Mayonnaise with Avocado Oil (310 g); 1/2 cups parsley , chopped; salt; pepper; 2 bell peppers, colored; parsley , for decoration; avocado, for decoration; tostadas, baked, to serve

Preparation

20 mins

Low

In a bowl, mix the surimi with the onion, cucumber, heart of palm, celery, corn kernels, and McCormick® Balance Mayonnaise with Avocado Oil; set aside. Cut the peppers in half, using a knife to remove the seeds, fill with the previous preparation, decorate with parsley, serve with toasts and enjoy.