From the Pantry Butler kitchen

Bell Pepper Nachos

8 servings

Bell Pepper Nachos

Try this deliciously different way to use bell peppers. Use any color of peppers and any type of beans. USDA MyPlate Kitchen — Food Hero — Oregon State University Cooperative Extension Service (public domain), via myplate.food

Ingredients

  • 4 bell peppers, any color
  • 1 cup salsa
  • 2 teaspoons seasoning — try a mixture-chili powder, garlic powder, ground cumin, pepper
  • 1 cup cooked chicken, shredded or chopped — or tofu -- or try a combination
  • 1 cup canned or cooked beans, drained (any type)
  • 3/4 cup cheddar cheese, shredded

Method

  1. Wash hands with soap and water.
  2. Preheat oven to 350 °F.
  3. Wash bell peppers, remove seeds and cut into bite-sized pieces.
  4. Arrange pieces close together in a single layer on a large foil-lined baking sheet.
  5. In a medium bowl, combine salsa, seasonings and meat, beans or tofu.
  6. Spoon the mixture evenly over pepper pieces.
  7. Top with cheese.
  8. Bake for 15 minutes, or until peppers are heated through and cheese is melted.
  9. Serve warm.

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