Mini Pepper Nachos Recipes

MINI PEPPER NACHOS

Steps:

• Preheat oven to 425 degrees F.
• Line a baking sheet with aluminum foil and spray with nonstick cooking spray (I like avocado oil spray).
• Add ground beef to a medium skillet. Heat over medium-high heat, and brown the meat. When fully cooked, add water (more if needed) and taco seasoning and mix well until ground beef is coated. If there is excess water, continue cooking until it evaporates.
• Place cut bell peppers on the baking sheet making sure the middle of each one is facing up.
• Add ground beef evenly to peppers.
• Sprinkle cheese onto the ground beef mixture.
• Bake for 10 to 15 minutes until the bell peppers are desired tenderness.
• Serve topped with optional toppings.

MINI BELL PEPPER LOADED TURKEY "NACHOS"

Steps:

• Preheat oven to 400F and line a large baking try with parchment or aluminum foil. Lightly spray with oil.
• Spray oil in a medium nonstick skillet over medium heat.
• Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and chicken broth, mix well and simmer on medium for about 5 minutes, remove from heat.
• Meanwhile, arrange mini peppers in a single layer, cut-side up close together.
• Fill each with cooked ground turkey mixture, then top with shredded cheese and jalapeno slices, if using.
• Bake 8 to 10 minutes, until cheese is melted.
• Remove from oven and top with black olives, sour cream and cilantro. Serve immediately.

MINI SWEET PEPPER NACHOS

Steps:

• Pre-heat oven to 350 degrees.
• Heat leftover taco meat in a skillet with beans, corn, paprika, cumin, and salt. Stir to mix and cook for 3-4 minutes until meat is fully heated.
• Line baking sheet with 1/2 of the mini peppers and then spoon on taco meat, bean, and corn mixture. Add fresh tomatoes (or pico), sliced olives, and 1/3 shredded cheese. Repeat with remaining peppers, meat mixture, tomatoes, olives, and cheese.
• Add to oven and bake for 10-15 minutes until cheese is melted and pepper are softened.
• Top with fresh cilantro and enjoy!

MINI PEPPER NACHOS

Steps:

• Cook beef with seasoning mix as directed on package; spoon into pepper halves.
• Heat broiler. Place peppers, filled sides up, on foil-covered baking sheet; top with cheese.
• Broil peppers, 4 inches from heat, 2 to 4 min. or until cheese is melted.
• Top with remaining ingredients.

KETO LOADED SWEET PEPPER NACHOS

Steps:

• Preheat the oven to 375 degrees F (190 C). Prepare a baking sheet with parchment paper.
• Cut the peppers in half and discard the seeds and ribs. Place the pepper halves on the baking sheet.
• Brown the ground beef over medium high heat, crumbling as it cooks. Add the taco seasoning and simmer for 5 minutes. Remove from heat.
• Divide the meat evenly among the peppers. Top with shredded cheese. Bake for 6 minutes.
• Remove from the oven and top the nachos with tomato, avocado, and any other toppings you wish to add.

MINI PEPPER NACHOS RECIPE

Steps:

• Add cooking spray to a small skillet and cook jalapeno over medium heat until tender, just a few minutes.
• Place cooked jalapeno in a large bowl with chicken, avocado, yogurt, 1 cup cheese, chili powder and cumin. Stir to combine. Add salt and pepper if desired, to taste.
• Cover a cookie sheet with parchment paper or foil. Arrange peppers on cookie sheet. Fill each pepper with about 1-2 tablespoons chicken mixture. (Every pepper will vary as the mini peppers often come in different sizes.)
• Top with remaining cheese.
• Broil on high for 5-10 minutes, or until the cheese is melted and peppers have started to cook around the edges. They won't get soft - they stay crunchy on purpose.
• Garnish with scallions and serve with a side of salsa.