Who doesn’t want a healthier way to enjoy nachos? By swapping out the chips for mini bell peppers and replacing high fat meat with lean ground beef or turkey, you get all the flavors of nachos without all the saturated fat and extra calories. As an added bonus, you’re getting a host of nutrients from these colorful pepper bites. Mini peppers are a nutritious, deliciously crunchy vehicle for this spicy nacho filling. Add extra flavor with assorted toppings like chopped scallions, tomatoes and avocado.
Nacho Pepper Bites
Ingredients
1 cup onion, chopped
1 clove garlic, minced
1 tablespoon olive oil
1 pound lean ground beef (90% lean or ground turkey breast)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
1 pound mini peppers, halved and seeded
1 cup shredded Monterey Jack, Cheddar or Pepper Jack cheese
Suggested toppings: chopped tomato, plain Greek yogurt, olives, chopped jalapeno, avocado, scallions, chopped cilantro, hot sauce
Directions
In a large skillet over medium heat, cook the onion and garlic in olive oil for about 4 minutes or until onions soften. Add beef or turkey to skillet and brown the beef until just cooked through, about 8 to 10 minutes, breaking up any clumps. While to beef is cooking, in a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, pepper and red pepper flakes. Add the spice mixture to the skillet after the beef is browned. Preheat oven to 400 degrees F and line a baking sheet with parchment paper or aluminum foil. Arrange mini peppers in a single layer, cut-side up, keeping them close together. Sprinkle with ground beef mixture and top with shredded cheese. Bake 5 to 10 minutes, until cheese melts. Remove from oven and top with desired toppings. Serve immediately.
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