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!
Ingredients
- 6 large or about 18-24 mini bell peppers (red, yellow, orange, or green)
- 1 Tbsp olive oil
- 1 lb ground chicken or ground turkey
- 1 small onion, diced
- 1 jalapeño, diced (optional)
- 1 packet taco seasoning
- ¾ cup black beans, rinsed and drained
- ¾ cup canned corn or frozen sweet yellow corn, drained (thawed, if frozen)
- ½-1 cup shredded Mexican cheese or Cheddar
Optional Toppings
- Mexican crema, sour cream, green onions, fresh cilantro
Instructions
- 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.