Easy Mini Sweet Bell Pepper Nachos
These Easy Mini Sweet Bell Pepper Nachos that are stuffed with a delicious chorizo mixture and topped with shredded cheddar, sour cream and cilantro are the perfect snack or appetizer. You can eat this twist on classic nachos in about two bites and they are the perfect finger food for parties and they are especially perfect for game day!
Ingredients
- 2 teaspoons olive oil
- 16 ounces pork chorizo
- 8 ounce can tomato sauce
- 2 green onions, chopped
- ½ cup sour cream
- 16 ounces mini peppers, halved lengthwise and seeded
- 1 cup shredded cheddar cheese
- Cilantro for topping
Instructions
- Preheat oven to 350°. Line a baking sheet with parchment paper or aluminum foil.
- In a large saute pan, heat 2 teaspoons olive oil on medium-high heat until hot. Add the chorizo and cook, stirring frequently and breaking apart with a wooden spoon, about 5-7 minutes or until lightly browned.16 ounces pork chorizo, 2 teaspoons olive oil
- Add the green onions and cook, stirring frequently, for 3 minutes.2 green onions, chopped
- Add the tomato sauce and cook, stirring frequently for 3 minutes or until sauce is slightly thickened and the chorizo is cooked through. Remove from heat and stir in ¼ cup sour cream.8 ounce can tomato sauce, ½ cup sour cream
- Fill each halved pepper with the chorizo mixture. Place on baking sheet sprinkle with shredded cheese and bake at 350° for about 5-7 minutes or until cheese is melted.16 ounces mini peppers, halved lengthwise and seeded, 1 cup shredded cheddar cheese
- Top with a dollop of sour cream and cilantro leaves.½ cup sour cream, Cilantro for topping
Nutrition
Calories: 207kcalCarbohydrates: 6.8gProtein: 10gFat: 15.3gSaturated Fat: 6.6gCholesterol: 35mgSodium: 472mgPotassium: 362mgFiber: 1.3gSugar: 3.7gCalcium: 65mgIron: 3mg
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