Chips and Guacamole with a Twist

1) Slice the bell peppers into strips and remove seeds. They should be wide enough to act as little "boats" for the guacamole.

2) In a medium bowl, combine the flesh from the avocados and lemon juice. Salt and pepper to taste. Add hot sauce to taste. Drain water from pico de gallo and add to bowl. Mix together with a fork until smooth and creamy.

3) Scoop on top of bell pepper strips and enjoy.