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Loaded Mini Bell Pepper Nachos
Prep: 10 minutes
Cook: 15 minutes
Servings: 4-6
Nacho Average Appetizer
Say goodbye to greasy chips and hello to a vibrant, guilt-free appetizer that's bursting with flavor. These mini bell pepper nachos are not only easy to make but are also a fantastic way to sneak in some extra veggies. They're perfect for game day, family night, or a light, satisfying snack.
Materials
- 1 lb mini bell peppers, various colors
- 1 lb ground turkey or beef
- 1 tablespoon taco seasoning
- 1/2 cup water
- 1.5 cups shredded Mexican cheese blend
- Optional toppings: sour cream, guacamole, diced red onion, jalapeños, cilantro
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the mini bell peppers in half lengthwise and remove the seeds and membranes.
- Arrange the pepper halves, cut-side up, on a large baking sheet.
Cooking
- In a large skillet over medium-high heat, cook the ground meat until browned. Drain any excess fat.
- Stir in the taco seasoning and water. Bring to a simmer and cook for 3-5 minutes, until the sauce has thickened.
- Spoon the seasoned meat mixture evenly into each bell pepper half.
- Sprinkle the shredded cheese over the top of the filled peppers.
- Bake for 10-12 minutes, or until the peppers are tender-crisp and the cheese is bubbly and melted.
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