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.
- 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)
- 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
Preheat oven to 350
Mix all the ingredients for the seasoning. This makes more than you will need so use about 1/8th of it or to taste.
Slice the mini peppers halved and seeded
Brown the meat and drain if needed
Add seasoning and water and simmer for a 5 minutes
Arrange mini peppers in a single layer, cut-side up but very close together.
Layer the peppers with meat, beans, and cheese
Bake for 10-12 minutes until cheese is melted
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