Chicken-Bell Pepper Nachos

Chicken Bell-Pepper Nachos are a fun and healthier twist on tortilla-style nachos. Use mini or large bell peppers cut into quarters in any color. These nachos are a beautiful appetizer or a tasty Main dish. Try it with my recipe for Green Rice (Arroz Verde) on the side!

CHICKEN-BELL PEPPER NACHOS- WHY ARE THEY HEALTHY?

• DIFFERENT COLORS: First of all look at those colors! Not only is this recipe pretty to look at, it is so tasty that you won’t even miss the tortilla chips. Bell peppers are low in calorie and provide a great source of vitamins A and C, potassium, folic acid, and fiber. Did you know that the green bell peppers are the same pepper as the other colors? The green bell pepper is harvested earlier before it has a chance to turn red, yellow, or orange. The red ones are the healthiest with almost 11 times more beta-carotene and 1 1/2 times more vitamin C than the green bell peppers.

• LEAN PROTEIN: Ground chicken cooks quickly and is a lean source of protein. Here are the stats for 4 ounces cooked Ground Chicken Breast: 160 calories, 2 grams fat, 0 grams saturated fat, 26 grams protein.

NOTES

• MEAL PREP: The peppers can be cut and the filling can be prepared up to 2 days in advance. When ready to serve, place them on the baking sheet, fill, top with cheese, and bake.

• QUICK AND EASY: This recipe is 40 minutes start to finish. If you have the ingredients prepped in the refrigerator ahead of time, it can be a big time saver if you’re in a hurry at mealtime.

• STORING LEFTOVERS: Leftovers will last in the refrigerator for up to 4 days in an airtight container or in the freezer for up to 3 months.

INGREDIENTS TO MAKE CHICKEN-BELL PEPPER NACHOS

• Mini bell peppers or Large (red, yellow, orange, or green)
• Olive oil
• Ground chicken or ground turkey
• Small onion
• Jalapeño (optional)
• Packet taco seasoning, (I like McCormick Taco Seasoning because it has no sugar in it).
• Black beans
• Canned corn or frozen sweet yellow corn
• Shredded Mexican cheese or Cheddar
• Mexican crema
• Sour cream
• Green onions
• Fresh cilantro

HOW TO MAKE CHICKEN-BELL PEPPER NACHOS

• Preheat the oven to 375°F.
• Line a baking sheet with foil and spray with cooking oil.
• Cut the mini peppers in half (or cut the large peppers into quarters) and remove the stems, seeds, and ribs.
• Spread the bell pepper pieces on the baking sheet facing up.

• In a large skillet over medium-high heat, add the olive oil, ground chicken (or turkey), and onion.
• Cook until the chicken is crumbled and almost cooked.
• Add the jalapeño; cook another 3 minutes; drain.
• Add the taco seasoning with ¾ cup of water; stir well.
• Mix in the black beans and corn until well incorporated.

• Spoon the chicken-bean mixture into the bell pepper pieces.
• Sprinkle with shredded cheese.

• Bake for 20 minutes, until the peppers are cooked and the cheese is melted.
• Remove from the baking sheet and garnish with the toppings of choice.

OPTIONAL TOPPINGS

• Mexican crema
• Sour cream
• Green onions
• Fresh cilantro
• Guacamole
• Salsa
• Lime wedges

SERVING OPTIONS

• They are beautiful and healthy appetizers with toppings on the side.
• Perfect for a lunch or Main dish served with my recipe for Green Rice (Arroz Verde).
• Make the recipe with ground turkey or ground beef instead of the ground chicken.