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Mini Pepper Nachos

Who says nachos need chips?! These were superb and I didn’t miss the chips at all (well maybe a little). Play with your seasonings to switch it up each  time; add a little more kick with red pepper flakes. I’m not a fan of real spicy foods so I keep it simple with my seasoning in this.

Mini Pepper Nachos

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By: Michele Taylor
Servings
4
Prep Time
10
Cook Time
12
  • 1 lb lean ground meat of choice, I used lamb
  • 1/4 recipe southwestern season (recipe below)or to taste
  • 1/4 cup water
  • 1 cup shredded cheese of choice
  • 1 can black beans drained and rinsed
  • 1 lb mini bell peppers (I bout the 8 oz bags)

SOUTHWESTERN SEASONING

  • 1 Tbs chili powder
  • 2 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp sea salt

Instructions

Directions

  1. Preheat oven to 350

  2. Mix all the ingredients for the seasoning. This makes more than you will need so use about 1/8th of it or to taste.

  3. Slice the mini peppers halved and seeded

  4. Brown the meat and drain if needed

  5. Add seasoning and water and simmer for a 5 minutes

  6. Arrange mini peppers in a single layer, cut-side up but very close together.

  7. Layer the peppers with meat, beans, and cheese

  8. Bake for 10-12 minutes until cheese is melted

Recipe Notes

NOTE: you can add any toppings you like to these to change them up. Try corn and black beans or top with pico de gallo or avocados.

Following containers- 1 red, 1 yellow, 1 green, 1 blue

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Credit: Michele Taylor

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