Mini Bell Pepper Chicken Nachos

Mini Bell Pepper Chicken Nachos

Oh my gosh, you guys. I don’t even know where to start with these amazingly simple little bites of heaven…

Mini Bell Pepper Chicken Nachosa

I’ve still got Superbowl on the brain over here in my kitchen. I don’t really care about the teams or the game, I’m here for the food! :)
Mini Bell Pepper Chicken Nachos

Dips, finger foods, pizza, hot wings…you name it-I’m ready to devour it on Super Bowl Sunday! But that doesn’t mean that I don’t appreciate a healthier option amongst the sea of fried, carb laden deliciousness. These nacho-less Mini Pepper Chicken Nachos are a fast, easy and a healthier finger food because it uses mini bell peppers instead of chips.

Mini Bell Pepper Chicken Nachos

These mini bell pepper nachos are on the table in about 20 minutes. If you want to make it even quicker and easier, use rotisserie chicken instead of cooking it yourself before hand. You can also add half a package of taco seasoning instead of using the spices that I listed below. Like black beans on your nachos? Throw them in there! How about fresh kernel corn? Why not throw those in too? Why not add some jalapeño peppers? The more the merrier is what I like to say! ;)

Mini Bell Pepper Chicken Nachos

Mini bell peppers stuffed with chicken, tomatoes, olives and smothered in melted cheese. I promise you won’t even miss the nachos!

Mini Bell Pepper Chicken Nachos

Mini bell peppers stuffed with chicken, tomatoes, olives and smothered in melted cheese. You won't even miss the nachos!

Yield: 4 as an appetizer

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 Minutes

Ingredients:

1 teaspoon vegetable oil
2 cloves garlic, minced
6 green onions, sliced, white parts and green parts separated
1 1/2 cups shredded cooked chicken
1 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon dried oregano
1/4 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper

1 cup salsa
salt and pepper to taste
1 pound mini bell peppers
1 1/2 cups shredded cheddar/Monterey jack cheese blend
1/4 cup sliced black olives
1/2 large tomato, diced
1/4 cup cilantro

Directions:

1. Heat oven to 350 degrees.

2. Heat the oil in a 12 inch non-stick skillet over medium heat. Add garlic and the white parts of the green onions and cook and stir 1 minute. Stir in chili powder, garlic powder, red pepper flakes, oregano, paprika, cumin, salt and pepper; cook 30 seconds, stirring constantly. Add chicken and toss until all ingredients are well coated and chicken is warm, about 1-2 minutes. Remove from heat and stir in salsa. Season to taste with additional salt and pepper if necessary.

3. Slice the ends off each mini bell pepper and slice in half lengthwise. Remove seeds and ribs and press each half open so the peppers are as flat as possible. Arrange close together in a single layer on a large baking sheet.

4. Spoon chicken mixture evenly over pepper halves. Top with black olives and cheese mixture. Bake nachos for 10 minutes, or until cheese has melted. Remove from oven, top with tomatoes, cilantro, and remaining green onions. Serve.

Source: adapted from Heat Oven to 350

Mini Bell Pepper Chicken Nachos

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12 Responses to “Mini Bell Pepper Chicken Nachos”

  1. #
    1
    Ashley @ Wishes and Dishes — January 31, 2014 @ 12:31 pm

    great idea for nachos!! I could make a meal out of these :)

  2. #
    2
    Lindsay @ Life, Love and Sugar — January 31, 2014 @ 2:06 pm

    What a great idea to make nachos healthier! I’m all about the football and the food – yum! :)

  3. #
    3
    Laura Dembowski — January 31, 2014 @ 2:13 pm

    These are so cute! They would be gone at a party in no time! Healthier than being on chips too!

  4. #
    4
    Lisa — January 31, 2014 @ 3:50 pm

    Amazing idea! I can’t believe how good these look.

  5. #
    5
    Jenn — January 31, 2014 @ 7:07 pm

    Yum . . . I have been wanting to try these. Love the idea of using rotisserie chicken.

  6. #
    6
    Erin @ The Spiffy Cookie — January 31, 2014 @ 11:15 pm

    This is completely brilliant!

  7. #
    7
    Derik — February 1, 2014 @ 10:42 am

    This is a fabulous idea. With the short bake time this still leaves the peppers slightly crunchy I am guessing?

    • Christina replied: — February 2nd, 2014 @ 8:41 pm

      Yep, the peppers are still nice and crunchy! :)

  8. #
    8
    Faye — February 1, 2014 @ 6:23 pm

    Wow, that looks SOO GOOD!!

  9. #
    9
    Greg — February 2, 2014 @ 11:04 am

    What a clever idea!

  10. #
    10
    Cat Davis | Food Family & Finds — February 7, 2014 @ 12:33 am

    Ummm those are kind of brilliant! My husband would love me forever if I made these for him.

  11. #
    11
    Heidi Mooney — May 3, 2014 @ 9:53 am

    Thanks , they look great dinner for tonight.

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