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

[optimal living]

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

Ingredients:

12 Piquilla peppers (I found mine at a grocery store already cleaned).
½ pound of raw shrimp (peeled, deveined and chopped coarsely)
12 ounces of gluten free goat cheese (room temperature)
1/3 c of corn kernels
1/3 cup of minced chives
1 small egg yolk
Pinch of sea salt
4 good cracks of black pepper
1 T EVO (Extra Virgin Olive Oil)

Procedure:

Add shrimp, goat cheese, corn, chives, egg yolk, salt and pepper to a medium sized bowl. Mix well. Drain the peppers. Use a teaspoon and carefully fill each pepper with the stuffing. Leave a little space at the top then seal in the stuffing. Line the peppers in a casserole dish. If you want to hold them for the next day- cover them and hold overnight in your fridge. Pre-heat your oven to 375 degrees. Drizzle the peppers with EVO and bake the peppers for 15 minutes uncovered and serve immediately with the avocado creme.

Avocado Creme

Ingredients:

1 Large organic avocado (pitted and scooped)
1 T tomitilla salsa (find this ingredient in a jar at your local grocery store)
1 shave of fresh nutmeg
1 teaspoon fresh lime juice
1 pinch of sea salt
2 cracks of fresh pepper

Procedure:

Add all the ingredients to a small food processor and pulse until smooth. Garnish with a sprinkle of paprika or dices tomato.

[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.