Mini Pepper Nachos Recipes
MINI PEPPER NACHOS
Swap out your usual tortilla chips for mini bell peppers for Mini Pepper Nachos! This Healthy Living take on your favorite finger food gets a veggie-forward update. Treat your whole family to Mini Pepper Nachos!
Provided by My Food and Family
Categories Home
Time 25m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Cook beef with seasoning mix as directed on package; spoon into pepper halves.
- Heat broiler. Place peppers, filled sides up, on foil-covered baking sheet; top with cheese.
- Broil peppers, 4 inches from heat, 2 to 4 min. or until cheese is melted.
- Top with remaining ingredients.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0.9899 g, Sugar 0 g, Protein 7 g
MINI SWEET PEPPER NACHOS
These Mini Sweet Pepper Nachos are the perfect way to use up some leftover taco meat and still indulge that nacho craving, but with a gluten-free, low-carb option!
Provided by Tracy
Categories Appetizer Kid Friendly Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350 degrees.
- Heat leftover taco meat in a skillet with beans, corn, paprika, cumin, and salt. Stir to mix and cook for 3-4 minutes until meat is fully heated.
- Line baking sheet with 1/2 of the mini peppers and then spoon on taco meat, bean, and corn mixture. Add fresh tomatoes (or pico), sliced olives, and 1/3 shredded cheese. Repeat with remaining peppers, meat mixture, tomatoes, olives, and cheese.
- Add to oven and bake for 10-15 minutes until cheese is melted and pepper are softened.
- Top with fresh cilantro and enjoy!
Nutrition Facts : Calories 501 kcal, Carbohydrate 26 g, Protein 28 g, Fat 32 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 93 mg, Sodium 741 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving
MINI PEPPER NACHOS
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Line a baking sheet with aluminum foil and spray with nonstick cooking spray (I like avocado oil spray).
- Add ground beef to a medium skillet. Heat over medium-high heat, and brown the meat. When fully cooked, add water (more if needed) and taco seasoning and mix well until ground beef is coated. If there is excess water, continue cooking until it evaporates.
- Place cut bell peppers on the baking sheet making sure the middle of each one is facing up.
- Add ground beef evenly to peppers.
- Sprinkle cheese onto the ground beef mixture.
- Bake for 10 to 15 minutes until the bell peppers are desired tenderness.
- Serve topped with optional toppings.
Nutrition Facts : Calories 254 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 19 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 266 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
MEDITERRANEAN-STYLE MINI PEPPER NACHOS
You've never had stuffed peppers like these before! We reimagined them as mini nachos and filled them with veggies, hummus and feta cheese.
Provided by My Food and Family
Categories Home
Time 30m
Yield 32 servings
Number Of Ingredients 7
Steps:
- Heat broiler.
- Combine first 4 ingredients.
- Cut peppers lengthwise in half; remove membranes and seeds. Place peppers, cut sides up, in single layer in shallow pan. Fill with hummus, zucchini mixture and cheese.
- Broil, 4 inches from heat, 4 to 5 min. or until cheese is lightly browned. Cool 5 min. before serving.
Nutrition Facts : Calories 35, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
MINI PEPPER NACHOS RECIPE
These easy little bites are the perfect low-carb appetizer or meal with a side salad. Serve with salsa for dipping and you won't miss the chips!
Provided by Mel
Categories Appetizer
Number Of Ingredients 10
Steps:
- Add cooking spray to a small skillet and cook jalapeno over medium heat until tender, just a few minutes.
- Place cooked jalapeno in a large bowl with chicken, avocado, yogurt, 1 cup cheese, chili powder and cumin. Stir to combine. Add salt and pepper if desired, to taste.
- Cover a cookie sheet with parchment paper or foil. Arrange peppers on cookie sheet. Fill each pepper with about 1-2 tablespoons chicken mixture. (Every pepper will vary as the mini peppers often come in different sizes.)
- Top with remaining cheese.
- Broil on high for 5-10 minutes, or until the cheese is melted and peppers have started to cook around the edges. They won't get soft - they stay crunchy on purpose.
- Garnish with scallions and serve with a side of salsa.
Nutrition Facts : ServingSize 1 serving, Calories 190 kcal, Carbohydrate 8 g, Protein 15 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 43 mg, Sodium 208 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 5 g
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