Stuffed Piquillo Pepper Salad

Piquillo peppers are a great summer food.  They obviously don't require cooking and they are ideally served at room temperature.   I browned some bacon and crumbled it into a bowl. I then added some cleaned large shrimp into the bacon pan and browned them on high heat with chopped garlic. 

After chopping the shrimp and adding it to my bowl of bacon, I diced some avocado, tossed in some crumbled ricotta salatta, and season the whole thing with salt, pepper and lemon juice.

I stuffed this salad into the peppers with a teaspoon and mixed some of the salad leftovers with some sprouts for a salad to garnish. 

I had three of these peppers as a light summer dinner.