Avocado, Tomato, and Bell Pepper Arepas

Name: Avocado, Tomato, and Bell Pepper Arepas
Yield: Makes 8, Serves 4
Cuisine: Latin America & Caribbean, Central & South American
Ingredients: 2 cups (10 ounces), masarepa blanca; 1 teaspoon, salt; 1 teaspoon, baking powder; 2 1/2 cups, warm water; 1/4 cup, vegetable oil; 1/4 cup, minced fresh cilantro; 4 , scallions, sliced thin; 3 tablespoons, lime juice; 1/2 teaspoon, chili powder; 2 , avocados, halved and pitted, 1 avocado chopped and 1 avocado mashed; 2 , tomatoes, cored and chopped into ½-inch pieces; 1 , yellow bell pepper, cut into ¼-inch pieces

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Main Courses

Latin America & Caribbean

Central & South American

To do this Venezuelan dish justice, we had to start with the dough.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVESMakes 8, 4

TIME1 hour

WHY THIS RECIPE WORKS

Arepas are a type of corn cake popular in Venezuela and Colombia, though iterations exist in other Latin countries. The Venezuelan variety is served as sandwiches that are split open and stuffed with anything from meat and cheese to corn, b...

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