DESCRIPTION OF PEPPER PALLET NACHOS
Transform your snack time with our Pepper Pallet Nachos, a vibrant and healthier alternative to traditional nachos. Loaded with juicy mini rainbow peppers and lean ground meat, these nachos are baked to perfection and topped with fresh, zesty garnishes. Whether you’re hosting a game day or looking for a fun family meal, these nachos promise a flavorful and satisfying experience without the guilt.
RECIPE CATEGORY
- Entrée, Appetisers
SERVING SIZE
- Serves 8
CUISINE
- Mexican-American Fusion
PREPARATION/TECHNIQUES
- Bake, One-Pot Wonders
OCCASION/HOLIDAY
- Backyard BBQ, Party, Super Bowl, Summer, Game Night
SPECIAL CONSIDERATION/DIETARY CONCERNS
- Healthy, Low Fat, High Fibre, Gluten-Free, Kid Friendly
DISH TYPE
- Appetiser, Snack
INGREDIENTS FOR PEPPER PALLET NACHOS
- 1 lb mini rainbow peppers, halved and seeded
- 1 lb 90% lean ground beef (substitute with turkey or chicken if preferred)
- 2 cloves garlic, minced
- Seasonings: 2 tsp chilli powder, 1.5 tsp cumin, 1 tsp dried oregano, 0.5 tsp onion powder, 0.5 tsp salt
- 1/2 cup chunky salsa
- 1 cup shredded Colby Jack or Mexican cheese
- Toppings: 1/2 cup cherry tomatoes, chopped; 1/4 cup black olives, sliced; jalapeños, sliced; fresh cilantro, chopped; optional sour cream, avocado, guacamole
FULL NUTRITIONAL INFORMATION
- Calories: 250
- Fat: 15g
- Carbohydrates: 10g
- Protein: 20g
- Sodium: 400mg
- Fiber: 2g
PREPARATION FOR PEPPER PALLET NACHOS
- Preheat oven to 375°F (190°C) and arrange pepper halves on a large baking sheet coated with nonstick spray.
- In a skillet, cook ground beef with garlic, chilli powder, cumin, oregano, onion powder, and salt until the meat is browned.
- Stir in salsa and cook for an additional 2 minutes.
- Spoon the beef mixture into each pepper half and top with shredded cheese.
- Bake in the oven for 10-15 minutes or until the peppers are tender and the cheese is bubbly.
- Garnish with chopped tomatoes, olives, jalapeños, and cilantro. Serve with optional sour cream, avocado, or guacamole.
PREP TIME
- 15 minutes
COOKING TIME
- 15 minutes
TIPS FOR PEPPER PALLET NACHOS
- Ensure to remove all seeds from the peppers to avoid excessive moisture, which can make the nachos soggy.
- For a crispier finish, broil the nachos for the last 2-3 minutes of baking.
VARIATIONS
- Vegan Version: Use plant-based cheese and meat substitutes.
- Spice it up: Add more chilli powder or a dash of hot sauce to the meat mixture for an extra kick.
PREPPING AND STORAGE GUIDE FOR PEPPER PALLET NACHOS
- Refrigerate leftovers in an airtight container for up to 2 days.
- Reheat in the oven to maintain the best texture of the peppers.
Enjoy this delightful twist on nachos, perfect for a healthy yet hearty option that doesn’t skimp on flavour. Whether for a casual dinner or a festive party, these Pepper Pallet Nachos are sure to impress!