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Mini Pepper Nachos Recipe


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     Mini Pepper Nachos

Category   Appetizers
Sub Category   Low-carb

1 bag mini peppers, or 2 pounds bell peppers
1 pound ground beef
1 Tbsp chili powder
1-2 tsp cumin
1/2 tsp dried oregano
3/4 tsp salt
1/2 tsp pepper
shredded Cheddar

Preheat oven to 400 degrees. Cut off tops, seeds, and membrane of peppers and cut in half lengthwise. Add the ground beef, chili powder, cumin, oregano, salt and pepper to a large skillet over medium-high heat. Cook, breaking up until no longer pink, about 5-7 minutes. Place the pepper pieces, cut side up, on a baking sheet, spreading out as much as possible. Fill each pepper with the ground beef mixture. Top with the cheddar cheese. Bake for 7-10 minutes, or until the cheese is fully melted. You want the peppers to be warm, but still crisp. Remove the nachos from the oven and top with slices of cherry tomatoes, jalapeño peppers, cilantro, sour cream, salsa, guacamole, etc.

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