The Food Factor: Bell Pepper Nachos

Nacho lovers can really appreciate this recipe. These nachos make a great addition to a healthy buffet, dinner, or tailgating party.

Bell Pepper Nachos

Yield: 9 servings

Ingredients:

• 1 pound lean ground beef
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon black pepper
• ¼ teaspoon salt
• ¾ cup salsa
• 3 bell peppers, scrubbed with clean vegetable brush under running water
• 1 cup cheddar cheese, shredded

Directions:

1. Wash hands with soap and water.
2. Preheat oven to 375 degrees. Spray a baking sheet with nonstick cooking spray. Set aside.
3. In a large skillet, brown ground beef until the internal temperature reaches 160 degrees when measured with a food thermometer. Drain fat.
4. In a small bowl, combine spices and salsa. Add to cooked meat.
5. Remove seeds, core, and membrane from bell peppers. Slice each one into six vertical pieces. Set sliced bell peppers on prepared baking sheet.
6. Evenly distribute meat mixture into the bell pepper slices. Top with cheese.
7. Bake for 10 minutes or until cheese is melted and peppers are hot.
8. Store leftovers in a sealed container in the refrigerator for up to four days.

Thanks to Nebraska Extension for this recipe!

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