Piquilla Peppers Stuffed with Shrimp, Goat Cheese and Corn with Avocado Creme

[2Beers]

Stuffed Pepperoncini

1/2 lb Bacon - cooked well and crumbled
8 oz. cream cheese - softened
1 TBSP onion powder
1 cup finely shredded cheddar cheese
2 TBSP (or so) milk
1 16 oz. jar of pepperoncini peppers - drained, patted dry with some paper towel

In a mixer add the cream cheese, bacon, cheddar, onion powder and mix well. Add in the milk little at a time until it becomes creamy and pliable to be able to pipe into the peppers. Place the mix into a zip-top gallon bag. Take the drained peppers and open one side and remove the seeds. Snip a corner off of the bag of cheesey mix and then pipe in to the peppers filling them up. Place filled peppers on a plate or in a container and chill for 4 hours to over nite. Serve.