A healthier twist on your traditional nachos! Why have all of the chips when you can have these amazing pepper nachos!?! I love making these "nachos" for a quick weeknight dinner and also to serve as an appetizer when hosting a party. They are always a big hit and so easy to put together. There are so many options of what you can fill them with. I love to make each one a little different!
Prep time: 10 minutes Cooke time: 11 minutes
-6-8 mini sweet peppers (cut down vertically and take out seeds)
-1 lb ground chicken (you can substitute beef if you prefer)
-1/4 cup chopped onion
-1 large avocado- chopped into small pieces
-shredded Mexican cheese
-cherry tomatoes (diced)
-1 jalapeño -chopped
-salt and pepper
-2/3 cup water
-1 Tablespoon chili powder
-1 teaspoon paprika
-1 teaspoon cumin
-1/4 teaspoon garlic powder
-1/4 teaspoon onion powder
-1/4 teaspoon dried oregano
-1/4 teaspoon red pepper flakes
-1/2 teaspoon salt
-1/2 teaspoon pepper
-Preheat oven to 425 F
-On the stovetop spray your pan with olive oil and cook your ground chicken on medium heat. (sprinkle with salt and pepper)
-1/2 way through cooking your ground chicken add your chopped onions.
-When the ground chicken is fully cooked, turn your heat down to low and add all of the taco seasoning. Add the water, stir, and let simmer for a few minutes.
-Prepare your peppers. (wash, deseed, and slice)
-Spray a small baking sheet with a little avocado oil.
-Place your peppers on the baking dish and fill them with your meat/onion mixture and top with chopped jalapeños.
-Bake for 10-11 minutes.
-Take out and top with tomatoes, avocados, shredded Mexican cheese, and a dollop of sour cream.
-Don't forget to drizzle your favorite hot sauce on top!
*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet