Mini Pepper Nachos

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Yield: 6 Servings

Ingredients

  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp kosher salt
  • 1/2 tsp pepper
  • 1/2 tsp oregano
  • 1/4 tsp red pepper flakes (more if you like it hotter)
  • 1 lb ground beef
  • 1 lb Bellafina peppers, halved and seeded
  • 1 1/2 cups shredded Cheddar cheese
  • 1/2 cup chopped tomato
  • Other toppings as desired (sour cream, olives, chopped jalapeño, avocado, etc.)

Instructions

In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, pepper, oregano and red pepper flakes.In a large skillet over medium heat, brown ground beef until just cooked through, about 7 to 10 minutes, breaking up any clumps with the back of a wooden spoon.

Add spice mixture and sauté until well combined. Remove from heat.Preheat oven to 400F and line a large baking try with parchment paper or aluminum foil.

Arrange mini peppers in a single layer, cut-side up but very close together.Sprinkle with ground beef mixture and shredded cheese (make sure every mini pepper gets a little meat and cheese!). Bake 5 to 10 minutes, until cheese is melty.

Remove from oven and top with chopped tomatoes and any other desired toppings. Serve immediately.

Adapted from a recipe from recipe from A Sweet Life, 2015