Monday, January 6, 2014

Loaded Sweet Pepper Nachos

I feel like we totally pigged out tonight and went off the deep end. Did I really cook, serve, and eat nachos for supper? Yep. Sure did.

Sweet Pepper Nachos

1 bag small sweet peppers (I didn't use the whole bag, only 8-10 of the biggest ones)
1 lb lean ground beef (substitutions work well here - turkey, etc.)
1 can black beans
1 small can (6oz) tomato paste
taco seasoning or your favorite taco spices
Optional toppings:
diced tomato
sliced jalapeno
1 cup shredded cheese
sour cream
green onions
hot sauce


Preheat oven to 375°F.

Make taco meat:
Brown meat on medium-high heat, season. Once brown, add rinsed can of black beans and remove from heat. Stir mixture. Add tomato paste and continue to stir. Depending on your meat choice, it may be thick. Add tablespoons of water until proper chili consistency.

Prepare peppers & assemble:
Cut tops off peppers, then slice lengthwise, creating boats. Layer boats in 9x13" baking dish, and spoon chili mixture into boats. Any remaining chili can be on top or in between peppers.

Bake at 375°F for approx. 30 minutes, or until peppers are fork tender.

Top with shredded cheese and let it rest while the cheese melts.

Add jalapenos and diced tomatoes to the dish, and add sour cream and green onions once served.

The yellow peppers look a lot like Fritos Scoops, but taste so much better.