Roast the peppers over an open flame or under the broiler until skin is somewhat charred. Do not overcook them as they need to hold their shape when stuffed. When roasted, slice them lengthwise and remove the ribs and seeds from the inside. You may leave the stem on as a garnish if you wish.

Spray a medium sized pan with cooking oil and warm it over medium heat. Saute the potato, onions, celery, choyote, and diced bell pepper for about 3 minutes. Stir in the habanero and tomatoes and cook another two minutes. Turn this mixture out into a large bowl. Add the crab, lime juice, and mustard then mix it gently to combine all the ingredients. Season with salt and pepper.

Pour (or squirt) a squiggle (about a Tbs) of Avocado Aioli in each of 6 serving plates. Garnish with an additional chunk of avocado or splash a few dots of hot sauce for contrast.

Fill each 1/2 pepper with stuffing and place them on a decorated plate. Serve immediately.

* Roasted Garlic & Avocado Aioli is recipe: http://www.bigoven.com/recipe160605

VARIATION: Place the filled peppers briefly under a broiler to lightly brown the tops.

Each (1/2 pepper w/ 1tbs Aioli) contains an estimated:

Cals: 129, FatCals: 13, TotFat: 2g

SatFat: 0g, PolyFat: 1g, MonoFat: 1g

Chol: 23mg, Na: 352mg, K: 489mg

TotCarbs: 22g, Fiber: 2g, Sugars: 3g

NetCarbs: 20g, Protein: 8g

Adapted from recipe by Chef Bill Wavrin