Creamy mashed avocado gets brightened with fresh lime juice and warmed up with smoked paprika, cumin, and a touch of garlic powder for real depth in every bite. Diced Roma tomato and chopped cilantro fold in for freshness, then the whole mixture gets spooned into crisp bell pepper cups and hollowed cucumber rounds instead of chips. It's a naturally crunchy, satisfying way to scoop up guacamole without any grain-based dippers in sight. The veggie cups hold their shape beautifully, making this an easy make-ahead appetizer for parties or a light snack any day of the week. A final dusting of smoked paprika on top adds color and a little extra smoky kick right before serving. This one's a solid pick for a gluten free spread, since every component here comes straight from produce and pantry spices.
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Cut the bell peppers into 1½-inch wide strips or rings, trimming away the seeds and white pith to create shallow, scoop-shaped cups. Using a small melon baller or teaspoon, hollow out the center of each cucumber round, leaving a ¼-inch base intact to form a cup. Arrange all veggie cups on a serving platter.
Place the avocado flesh in a mixing bowl and mash with a fork to your preferred texture — leave it slightly chunky for the best result.
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