Bell Pepper Nachos

At first glance (and thought) this might seem like somewhat of a strange idea.  But think about it a minute.  Empty calories in a ton of tortilla chips or the crunch of a colorful bell pepper?  Yes, it may seem odd, but after whipping up these crunchy bites of bell peppers topped with some of our favorite nacho toppings, these will become a regular item on our menu rotation.

You can use either, ground beef, chicken, turkey, or pork.  You could even use shredded seasoned rotisserie chicken!  

I used a mixture of cheese for these nachos:  finely shredded sharp cheddar cheese and this new cheese product I found at the grocery store today.

Trust me when I tell you that the notation on the package is certainly true.  This cheese is HOT!  

Let's make some nachos!

1 green bell pepper, seeded and cut into 6 - 8 slices

1 yellow bell pepper, seeded and cut into 6 - 8 slices

1 orange bell pepper, seeded and cut into 6 - 8 slices

1 red bell pepper, seeded and cut into 6 - 8 slices

olive oil

salt and black pepper

1/2 pound ground chuck

1 T. Kinder's Carne Asada seasoning or 1/2 pkg. taco seasoning

1 t. chopped garlic

1 cup shredded cheddar cheese (or you can use pepper jack, colby, or monterey jack)

1 jalapeno, seeded and sliced

1 T. chopped cilantro

1 - 2 T. picante or taco sauce or salsa

sour cream

Preheat oven to 350 degrees F.  Line a rimmed baking sheet with parchment paper and place peppers in a single layer.  Drizzle them with olive oil and sprinkle on salt and pepper.

Place in oven for 5 - 7 minutes.

While peppers are beginning to soften, cook ground chuck in a small skillet over medium heat, breaking up with a wooden spoon.  When meat has cooked through, add seasoning of your choice along with the garlic and cook for another minute or so.

Remove peppers from oven and top with the prepared meat spooning it evenly over the peppers.  Top with the shredded cheese.

As you can see, I kept the Carolina Reaper cheese on one desginated half with only a few sprinkles of it on the other half!  The shredded cheddar was added evenly over the entire pan.

Return to oven for 5 - 7 minutes to let the cheese melt. Remove from oven.  Now you can add the sliced jalapenos, picante, sour cream, and cilantro.

Use a wide spatula and scoop up individual servings onto plates.  Add additional cheese if you'd like.

There you have it!  Bell pepper nachos!  The peppers had a nice tender crunch, the toppings were flavorful, and it was nice to know we had a great serving of vegetables.  

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