Mini Bell Pepper Nachos
Sweet mini bell peppers are loaded with fajita-seasoned ground chicken, black beans, corn, olives, and melty cheddar for a colorful twist on classic nachos.
* Credit to The Divorced Dietitian
Recipe - Downers Grove, IL
Mini Bell Pepper Nachos
Prep Time15 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1lb mini bell peppers
1 cup frozen corn
1 cup black beans
1 lb Mighty Spark Fajita seasoned ground chicken
1 cup sliced black olives
½ cup cherry tomatoes
2 cups shredded cheddar cheese
Sour cream
Salsa
Guacamole
Directions
1 lb mini sweet peppers, sliced lengthwise in half and seeds removed
1 cup frozen corn
1 cup black beans, drained and rinsed
1 lb Mighty Spark Fajita seasoned ground chicken
1 cup sliced black olives, drained and rinsed
½ cup cherry tomatoes sliced in half
2 cups shredded cheddar cheese
Optional, sour cream, salsa and guacamole
- Pre-heat oven to 350 degrees.
- In a medium skillet, cook Mighty Spark Fajita Ground Chicken for 3-4 minutes until meat is fully cooked.
- While chicken is cooking, slice tomatoes in half and slice each bell pepper in half, lengthwise, remove seeds and set aside.
- Drain and rinse olives and black beans and set aside.
- Line baking sheet with mini peppers and then spoon on chicken taco meat, bean, and corn mixture. Add fresh tomatoes, sliced olives, and shredded cheese.
- Add to oven and bake for 10-15 minutes until cheese is melted and pepper are softened.
- Top with sour cream, salsa or guacamole and enjoy!
15 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Directions
1 lb mini sweet peppers, sliced lengthwise in half and seeds removed
1 cup frozen corn
1 cup black beans, drained and rinsed
1 lb Mighty Spark Fajita seasoned ground chicken
1 cup sliced black olives, drained and rinsed
½ cup cherry tomatoes sliced in half
2 cups shredded cheddar cheese
Optional, sour cream, salsa and guacamole
- Pre-heat oven to 350 degrees.
- In a medium skillet, cook Mighty Spark Fajita Ground Chicken for 3-4 minutes until meat is fully cooked.
- While chicken is cooking, slice tomatoes in half and slice each bell pepper in half, lengthwise, remove seeds and set aside.
- Drain and rinse olives and black beans and set aside.
- Line baking sheet with mini peppers and then spoon on chicken taco meat, bean, and corn mixture. Add fresh tomatoes, sliced olives, and shredded cheese.
- Add to oven and bake for 10-15 minutes until cheese is melted and pepper are softened.
- Top with sour cream, salsa or guacamole and enjoy!
