Mini Sweet 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.

BELL PEPPER NACHOS

Steps:

• Cut peppers into 1-1/2- to 2-in. squares. Cut each square in half diagonally to form two triangles; set aside. In a lightly greased skillet, cook the tomatoes, onion, chili powder and cumin over medium heat for 3 minutes or until onion is tender, stirring occasionally. , Remove from the heat. Stir in the rice, Monterey Jack cheese, cilantro and hot pepper sauce. Spoon a heaping tablespoon onto each pepper triangle. Place on greased baking sheets. Sprinkle with cheddar cheese. , Broil 6-8 in. from the heat for 3-4 minutes or until cheese is bubbly and rice is heated through.

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.

SWEET AND SPICY PICKLED MINI PEPPERS

Steps:

• Add all of the sliced mini peppers to an 8-ounce jar.
• Into a small-size saucepan over medium-high heat, add white wine vinegar, water, sugar, sea salt, and crushed red pepper flakes. Bring just to a boil then remove from heat.
• Pour the vinegar mixture into the jar with the sliced peppers.
• Seal the jars with a lid or plastic wrap, and let cool to room temperature.
• Refrigerate for at least 24 hours before serving.

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 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!