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!
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
- 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 aluminium 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.
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 fibre: 2.39g
https://asweetlife.org/mini-pepper-nachos/?utm_source=ASweetLife.org+List&utm_campaign=04217a8737-ASweetLife+Weekly+Update++-+Nov.+14%2C+2017&utm_medium=email&utm_term=0_5125b14cf8-04217a8737-413392997
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