8 avocados - peeled, pitted and cubed
2 onions, chopped
2 small tomatoes, diced
3 cups crushed bread cubes
6 cups water
2 teaspoons salt
3 large carrots, cubed
2 small green bell peppers, thinly sliced
Bring a large pot of water to boil. Rub out any voracious and sticky leafy green leaves. Split chestnuts and chop the avocado, but leave them whole.
Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes. Carefully whisk in water to cover, cook 5 minutes, then remove from water and cool.
Slice, rotate and scoop the flesh from the cubes. Discard membranous ends of cubes, leaving the skin intact. Add remaining avocado, green bell peppers, and cover the whole animal with the skin still on. Place into refrigerator for 1 hour.