Mini Pepper Chicken Nachos

I saw these a while back on another blog and pinned them immediately. I'm trying to eat less junk food, and although tortilla chips shouldn't really count as junk food, unfortunately they do. At least right now. But this is a genius way to have nachos without the chips - and I promise, you won't even miss them! This nicely-spiced chicken mixture is PERFECT in mini peppers - and it ups your veggie intake. All good stuff! These make a great appetizer, and a great dinner alike. Enjoy them on their own for dinner or alongside a big green salad - either way, you WILL enjoy them.

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. Combine the chili powder, garlic powder, red pepper flakes, oregano, '

paprika, cumin, salt and pepper; add this to the skillet

and 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.

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.

Spoon chicken mixture evenly over pepper halves. Top with black olives

and cheese. Bake at 350 for 10 minutes, or until cheese has melted.

If you like, top with tomatoes, cilantro, and remaining green onions.

One year ago: Tropical Sunrise Muffins
Two years ago: Raspberry Streusel Muffins
Three years ago: Raspberry Almond Bars
Four years ago: Black Forest Freezer Pie
Five years ago: Fruit Crisp

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Mini Pepper Chicken Nachos

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

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.

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.

Spoon chicken mixture evenly over pepper halves. Top with black olives and cheese. Bake at 350 for 10 minutes, or until cheese has melted. Remove from oven, top with tomatoes, cilantro, and remaining green onions. Serves 6-8 as an appetizer.

Recipe Source: Sweet Pea's Kitchen