Post by Loupy on Oct 10, 2015 19:20:25 GMT -7
Mini Pepper Nachos
From: Carolyn Ketchum @ alldayidreamaboutfood.com/
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!
Serves: 6
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.)
Preparation:
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 aluminum 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.
Nutritional Information:
Calories: 351
Total fat: 21.97g
Calories from fat: 197
Cholesterol: 96mg,
Carbohydrate: 6.58g
Total dietary fiber: 2.39g
Protein: 28.41g
From: Carolyn Ketchum @ alldayidreamaboutfood.com/
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!
Serves: 6
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.)
Preparation:
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 aluminum 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.
Nutritional Information:
Calories: 351
Total fat: 21.97g
Calories from fat: 197
Cholesterol: 96mg,
Carbohydrate: 6.58g
Total dietary fiber: 2.39g
Protein: 28.41g
