Have you ever tried pepper nachos?
They are one of our go-to weeknight meals when we are busy. It’s simple!
DIRECTIONS
- Preheat oven to 425° and line two small baking sheets with foil.
- Cut mini bell peppers in half and remove the seeds. Lay the wedges on the baking sheets in a single layer, cut side up. Bake until peppers are crisp-tender, about 10 minutes.
- Top bell peppers with pre-cooked and seasoned taco meat (see below) and cheese and bake for an additional 5 minutes or until cheese is melted.
- Top with desired toppings like guacamole, salsa, and pickled jalapeños.
I use this homemade {and much safer/cheaper} taco seasoning in my taco hummus and taco cups from ‘Eating Simply Snacks’ my second cookbook {pepper nachos are in the first one}.
You can grab copies of one or both cookbooks { there’s discounted bundle option 🙌🏻 } here: https://mailchi.mp/f4de30c1e2d8/qtds1x9xwc
