APPETIZER: MINI PEPPER NACHOS

Ingredients:

1 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika
1/2 tsp kosher salt
1/2 tsp pepper
1/2 tsp oregano
1/4 tsp red pepper flakes (more if you like it hotter)
1 lb ground beef
1 lb mini peppers, halved and seeded
1 1/2 cups shredded Cheddar cheese
1/2 cup chopped tomato
Other toppings as desired (sour cream, olives, chopped jalapeño, avocado, etc.)

Preparation:

In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, pepper, oregano and red pepper flakes.
In a large skillet over medium heat, brown ground beef until just cooked through, about 7 to 10 minutes, breaking up any clumps with the back of a wooden spoon. Add spice mixture and sauté until well combined. Remove from heat.
Preheat oven to 400F and line a large baking try with parchment paper or aluminum foil. Arrange mini peppers in a single layer, cut-side up but very close together.
Sprinkle with ground beef mixture and shredded cheese (make sure every mini pepper gets a little meat and cheese!). Bake 5 to 10 minutes, until cheese is melty.
Remove from oven and top with chopped tomatoes and any other desired toppings. Serve immediately.

Serves: 6

6.58 carbs

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