What is a person to do when they really want nachos, but they are limiting the carbs they are eating? Well, my husband put on his thinking cap and came up with this super easy, simple “nacho” recipe that uses the mini sweet bell peppers instead of tortilla chips.
No, it does not look pretty. However, I have to admit that it tasted really good.
Mini Pepper Nachos
Ingredients
- 1 lb. Mini sweet peppers
- Taco seasoning, to taste
- 8 oz. +/-. Monterey Jack, Colby jack cheese, or other cheese of choice, shredded
- 1 c. *Chicken, cooked and cut into pieces
- 1 c. *Black or Pinto beans, drained and rinsed if using canned
- Salsa, to taste
- *Sour cream, to taste
Instructions
- Preheat oven to 375 degrees F.
- Line a baking sheet with aluminum foil.
- Wash and cut mini sweet pepper in half.
- Remove stems, seeds, and membranes from the peppers.
- Place pepper halves on the baking sheet.
- Sprinkle with taco seasoning.
- Layer with chicken and beans, if using.
- Add more taco seasoning if desired.
- Top with shredded cheese.
- Place in oven until cheese is melted, about 10 minutes.
- Top with salsa and sour cream after allowing the peppers to cool slightly upon removing from oven.
Notes
You can use packaged shredded cheese, but it tends not to melt as nicely because of additives to keep it from sticking together.
Meat is optional. Other types of meats can be used.
Beans are optional.
Additional toppings could include:
black olives
cilantro
guacamole
green onion
If you don't have mini sweet peppers, you can just cut up regular bell peppers into strips or wedges.
© 2024 Copyright A Simple Home Cook
