Tarkinsky pepper with avocado and tomatoes

1. Wash the tomatoes and cut them into small cubes.
2. Peel the avocado from the skin, remove the stone and slice it the same way as tomatoes.
3. Finely chop the green onions.
4. Wash the pepper well, wipe it off, put it right whole in a greased baking dish.
5. Bake the pepper in a preheated 180 degree oven for 20 minutes, then remove it and put it to cool.
6. In a bowl, mix the avocado, tomatoes, green onions, finely chopped chili pepper and crushed garlic.
7. Sprinkle the mixture with salt and ground black pepper, pour lime juice.
8. Add olive oil, mix everything carefully again.
9. Remove the skin from the cooled Tarkin pepper (I prefer not to remove it, but you decide to your taste), cut and remove the seeds with a spoon.
10. Put the seasoned salad on the pepper and serve the finished dish to the table.

Bon appetit!