Description
These Mini Pepper Nachos are a delightful, bite-sized appetizer perfect for parties or a light meal. Sweet mini peppers are halved and filled with a savory ground beef and salsa mixture, then topped with melted mature cheddar cheese. Finished with fresh cherry tomatoes, avocado, green onion, and parsley, they offer a delicious combination of fresh and cheesy flavors.
Ingredients
Scale
Vegetables
- 26 mini peppers
- 1/2 cup cherry tomatoes, diced
- 1 avocado, diced
- Green onion, chopped (about 2 tablespoons)
- Fresh parsley, chopped (about 2 tablespoons)
Meat & Other
- 1/2 lb lean ground beef
- 6 tbsp salsa
- 1 cup mature cheddar cheese, shredded
- Salt and black pepper to taste
Instructions
- Preheat the oven: Set your oven to 400°F (204°C) to ensure it’s fully heated by the time the peppers are ready to bake.
- Prepare the peppers: Cut off the stems from the mini peppers, then slice them in half lengthwise. Carefully remove the seeds and the white veins to make room for the filling and reduce bitterness.
- Cook the ground beef: In a skillet over medium heat, brown the lean ground beef for about 5-6 minutes until fully cooked. Drain excess liquid from the pan to avoid sogginess.
- Mix in salsa: Stir the salsa into the cooked ground beef, combining well to create a flavorful filling.
- Assemble the nachos: Lightly spray a baking sheet with oil to prevent sticking. Arrange the halved mini peppers cut side up. Spoon the beef and salsa mixture into each pepper half, then season with salt and black pepper according to your preference.
- Add cheese and bake: Sprinkle shredded mature cheddar cheese generously over the stuffed peppers. Bake in the preheated oven for 5-7 minutes, or until the cheese is fully melted and bubbly.
- Garnish and serve: Remove the peppers from the oven and immediately top with diced cherry tomatoes, avocado, chopped green onion, and fresh parsley. Serve warm for the best flavor and texture experience.
Notes
- You can substitute ground turkey for beef for a leaner option.
- Use mild or hot salsa depending on your heat preference.
- If you prefer a vegetarian version, replace beef with black beans or lentils.
- To make it gluten-free, check the salsa label to avoid any gluten-containing additives.
- These nachos are best served fresh but can be reheated gently in the oven to preserve the melted cheese texture.
Nutrition
- Serving Size: 1 small plate (approx. 4-5 stuffed pepper halves)
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
