Filled pepper

Toast pepper in the oven for 10-15 minutes.

Mix raw ingredients:

8 corn chips (or bread crumbs)

bell pepper

scallions

corns from 1 corn

1 lime juice

fresh basil

1 chicken breast

1 cup mozarella

Fill peppers. Add chicken broth to the dish to keep peppers moisture. Sprinkle with olive oil. Bake for 25-30 min.

Sauce:

2 avocados

lime juice (2)

1/4 cup olive oil

salt & pepper

Blender.

Shrimp and arugula salad
Dressing:
1 cup olive oil
2 tbsp apple cider vinegar

Sautee shrimp in a pan, add salt. Chipotle sauce:
1 tbsp apple cider vinegar
1 tsp corn starch
1/4 cup apricot jam
1 chipotle pepper
Add sauce to the pan.

Mix salad ingredients:
Arugula
Reddish
Pumpkin seeds
Dressing
Shrimp