We are big football people here in our house, and while my passion is college football and the hubs prefers pro – there is one thing we can agree on – football and snacks go hand in hand. I’ve told you before about my love of a good dip, but there are times when even a dip just won’t do. When those situations arise, there’s only one thing a girl can do… Nachos. In my quest to make even our “junk” food not quite so junky, I decided to pay homage to the stuffed pepper and made Pepper Nachos.
Can’t you just imagine yourself hanging around our living room with a plate of these beauties?
Did I mention they were simple to make?
I use these tiny sweet bell peppers to make these, but you can use regular bell peppers as well, you just need to slice them into 1/4 or 1/6 depending on size.
I cut all the peppers in half, removed the seeds, and placed them on a baking sheet. Toss these in a 400 degree oven until they are soft.
In the meantime, cook your ground beef with onion, adding the corn and spices as detailed in the recipe below.
Once the peppers have softened, spread a little refried beans into each half.
Then, pile on your toppings. I spoon the beef mixture over the peppers. Then top with cheese and green onions. Bake in a 400 degree oven until your cheese is melted. Top with sour cream and any nacho topping you desire.
- 10 small bell peppers
- 1 tbsp olive oil
- 1 lb ground beef
- 1 onion, chopped
- 1/4 cup corn
- 1 tsp salt
- 1 tsp Cumin
- 1/4 tsp crushed red pepper
- 1 tsp dried minced onion
- 1/2 cup refried beans
- 1 green onion
- 1/2 cup shredded cheddar cheese
- Toppings, as desired
- Preheat oven to 400 degrees.
- Slice the peppers in half and scoop out seeds. If you are using full sized bell peppers, 1/4 or 1/6 depending on the size of the pepper.
- Put the peppers on a baking sheet and cook until tender, approximately 10-15 minutes.
- Heat olive oil in a skillet. Add chopped onion and ground beef. Add corn.
- Season with salt, pepper, cumin, minced onion, and crushed red pepper.
- Cook until meat is fully cooked.
- Drain meat if necessary. (I find that if I use 93% lean or higher, draining isn't needed)
- Once the peppers have cooled a bit, spread the inside with refried beans.
- Top the peppers with the meat mixture.
- Sprinkle with cheese and green onions.
- Bake at 400 until the cheese is melted.
- Top with sour cream (if desired) and any other nacho toppings you desire.