Slice the tops and bottoms off the peppers to make them flat, then carefully cut away the seeds and white parts from the inside and discard. Then slice the peppers in half so you have 4 open sandwich halves.
Cut the avocado, beetroot and cheeses into thin slices.
Add the half the lettuce leaves and half the cheese to one pepper half, then spoon over some of the cilantro garlic sauce.
Stack the cheddar cheese, mozzarella cheese, avocado and beetroot on top.
Place the other half of the pepper on top to make your sandwich. Repeat steps 4-6 with the second pepper.
Video
Notes
Tips or Tricks for Pepper Sandwiches:
To prevent avocado from discoloring, squeeze a little lemon juice over the slices before stacking them in the sandwich.
These can be prepped in advance and stored in an airtight container in the fridge for up to 24 hours.
Feel free to swap out veggies and varieties of cheese to suit your preference.
Looking for “less mess” just serve the bell pepper halves. While it looks much prettier with the bell pepper halves pressed together, it is much easier to eat them as an “open faced sandwich.”
Variations for bell pepper sandwich
Vegetables: Add in different types of veggies and different colors of vegetables. Try a red, orange or green bell pepper, supplemented by shredded carrots, cucumber sticks and even some sprouts!
Cheese: Adding in different cheeses is another way to get some variation to this bell pepper sandwich! Experiment with different types and flavors of cheese.
Meat: If you do consume meat, you could try turkey or ham slices or even cooked bacon on this pepper sandwich.