Those cute little peppers...what to do?

They come in those colorful Florida shades of orange/yellow/red and are just so lovely to look at.
With Labor Day coming up and the Football season starting soon (go Gators).  It is a perfect time to stuff these babies and eat them up. Let me know what you think.


TORITOS WITH SHRIMP AND QUESO BLANCO

INGREDIENTS

2 tbsp. butter
1/2 pound medium cooked shrimp (shelled and chopped)
1 dried chorizo link (optional)
1 C. queso blanco (shredded)
3 green onions (chopped)
2 cloves garlic (minced or pressed)
1 C. cooked basmati rice
1 two lb.. bag of sweet mini peppers

chopped cilantro
salt and ground pepper to taste

RECIPE    Preheat oven to 350 degrees

Dry fry the peppers in a cast iron skillet (alternatively grill until lightly charred). Do not overcook.
Set aside to cool.
Next. Melt butter in a skillet and add chopped green onion, garlic and chorizo. Saute until lightly golden brown and add chopped and cooked shrimp. Saute for 2 minutes more. Cool mixture and then add cooked rice, cheese and 2 tbsp. chopped cilantro. Mix lightly. Add salt and ground pepper to taste.
Make a slit down each pepper and using a small teaspoon (or your fingers) stuff the peppers with the mixture. Arrange in a baking dish lined with tin foil.  Note: dish may be refrigerated at this point and baked later in the day.
Bake mixture at 350 degrees until cheese is melted (about 13 minutes) if at room temperature.

Serve with guacamole, salsa  and yellow corn tortilla chips.