The impetus behind this recipe was two-fold: 1. To have more make-ahead breakfast options and 2. To get more vegetables into my day. These easy quiche-stuffed peppers met both of those requirements and were delicious to boot. My husband is a feta fiend so I went with a basic spinach and feta quiche, but you could change up the add ins to suit your tastes. Think ham & cheese, broccoli and cheddar or even quiche lorraine. It’s all delicious! Read more
Who says nachos need to be made with tortilla chips? Since both my husband and my kids are big nacho fans, I needed to find a way to make a healthier version. All summer long, we’ve been chomping away on mini peppers and it suddenly occurred to me that they would make a pretty great chip alternative. To my surprise and delight, my kids thought so too. This whole platter did not last long!
1 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika
1/2 tsp kosher salt
1/2 tsp pepper
1/2 tsp oregano
1/4 tsp red pepper flakes (more if you like it hotter)
1 lb ground beef
1 lb mini peppers, halved and seeded
1 1/2 cups shredded Cheddar cheese
1/2 cup chopped tomato
Other toppings as desired (sour cream, olives, chopped jalapeño, avocado, etc.)
In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, pepper, oregano and red pepper flakes.
In a large skillet over medium heat, brown ground beef until just cooked through, about 7 to 10 minutes, breaking up any clumps with the back of a wooden spoon. Add spice mixture and sauté until well combined. Remove from heat.
Preheat oven to 400F and line a large baking try with parchment paper or aluminum foil. Arrange mini peppers in a single layer, cut-side up but very close together.
Sprinkle with ground beef mixture and shredded cheese (make sure every mini pepper gets a little meat and cheese!). Bake 5 to 10 minutes, until cheese is melty.
Remove from oven and top with chopped tomatoes and any other desired toppings. Serve immediately.