Mexican Bell Pepper Sandwich

Step 1Start by making the guacamole.

Step 2Place the chopped avocado, diced tomato, finely chopped onion and lime juice to a bowl. Mash using a fork. Season with salt and pepper to taste. Optionally add 1 teaspoon of chopped chilli pepper and/or minced garlic and fresh cilanto to taste.

Step 3Cut the bell peppers in half and remove the seeds. Spread the prepared guacamole inside.

Step 4Top with chorizo and sliced pickled jalapeños. These peppers are ready to serve. They can be stored in the fridge for up to a day.

Step 5To pack for lunch for later, press the halves together, wrap and place in an airtight container. When ready to serve, simply separate the halves or cut the whole sandwich in half. (Note that eating bell pepper sandwiches this way can get messy.)