Mini Pepper Nachos

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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!

 

(56 votes, average: 3.55 out of 5)
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Mini Pepper Nachos

Ingredients

  • 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.)

Instructions

  1. In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, pepper, oregano and red pepper flakes.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from oven and top with chopped tomatoes and any other desired toppings. Serve immediately.

Yield: 6

Cholesterol: 96mg

Food energy: 351 kcal

Total fat: 21.97g

Calories from fat: 197

Carbohydrate: 6.58g

Protein per serving: 28.41g

Total dietary fiber: 2.39g

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