Shrimp stuffed Hatch green chili peppers

201 calories per pepper

Red Onion - Raw, 1 Whole Small
Southern Homestyle - Tortilla Crumbs, 6 Tablespoons
Generic - Pablano Pepper, 6 cooked/raw
Best Choice - 1/3 Less Fat Cream Cheese, 6 oz
Generic - 2 Slices Thick Bacon, 6 slices
Generic - Medium Grilled Shrimp, 12 pieces
Generic - Egg - Large, 1 egg (50g

Roast the chili pepper on a grill/peel and de-seed
marinade the shrimp in lime juice, red pepper flakes salt pepper garlic powder for about 15-20 mins in the fridge
cream cheese at room temp is easier to spread on the pepper
grill or sautee the shrimp until almost done. let cool for a couple of minutes and dice
dice red onion
add shrimp and onion in a bowl, sprinkle with a little lime juice and let set in fridge for about 15 mins
add to shrimp mix, 1 large egg, tortilla crumbs (or any other bread crumb) mix together gently until the mixture is firm in your hand
lay pepper out on cooking sheet, spread cream cheese, add shrimp mix and roll pepper together. wrap the pepper in a slice of bacon so it hold the mixture inside.
bake at 425 for about 15 minutes or until the bacon is done

the pictures may not do the taste justice. the peppers were a little spicy too!