Introduction: Stuffed Mini Peppers W/ Avacado Baja Sauce

These are fantastic little appetizers to serve at a party or family get together or heck even for dinner What makes them soo great? I'm not going to lie, it's the Avacado Baja Sauce. Serve these to your guests and be prepared to be asked why these taste so great...

*Have left over shredded chicken & sauce or just don't like bell peppers? Make into taco's. Sauce will hold up without turning brown for 1 day in the fridge covered with plastic wrap

Step 1: Cooking the Chicken

Everyone has their own way of preparing their chicken so I'm not going to go into too much detail on this step. Here's how I do mine for appetizers.

Step 1:
- Add a little water to the bottom of your pan, add chicken, cover and cook over low to medium heat till done & no pink remains

***Please make sure to always cook your meats all the way through. No one wants to send their guests or themselves to the hospital***

Step 2:

- Using 2 forks, shred the chicken
- Sprinkle taco seasoning over shredded chicken( how much will depend on your level of spicy)
- Mix seasoning into chicken using the forks
- Set chicken aside to move onto next step

Step 2: Making the Sauce

What you'll need:

cream cheese
sour cream
Whole Milk
Garlic Salt or Granulated Garlic

*** I only used half an avacado because this makes alot of sauce since your only topping the peppers.. If needing alot of sauce, use whole avacado and double the amounts of the rest of my ingrediants

Step 3:
CutAvacado in half and scoop out inside, put in blender
-  Spoon an oversized amount of sour cream into blender ( about 1 tbsp)
-  Heat 2-3 Tbsp. of cream cheese in a microwave safe bowl until soft, add to blender
-  Add a dash of garlic salt (optional)
-  Add 1.5 Tbsp of milk
- Blend ( if still thick & chunky, feel free to add more milk in very small amounts & blend till smooth)

Step 3: Preparing the Peppers

Step 4:
- Remove the tops of your peppers & veins. Make sure to remove any seeds from your mini peppers
- Chop up your onion into little tiny bits( feel free to use white or yellow onions instead of red)
- Finely chop up your cilantro(or just pull some leaves off and leave whole)

Step 4: Stuffing the Peppers

Step 5:
- Holding your mini pepper, stuff 3/4 of it with the shredded chicken
- add some finely diced onions
- spoon some Avacado Baja sauce on
- top with chopped cilantro or arrange whole leaves of cilantro on top
- Eat one now because there won't be any once you serve them

The last 2 pics show mini peppers topped with finely chopped cilantro and with whole leaves covering the top