Mini Pepper Vegetarian "Nachos"
Mini-peppers replace tortilla chips as the base for this vegetarian appetizer. Drizzle them with a little Avocado Crema (recipe below).
Servings 8
Calories 180kcal
Ingredients
Pepper Nachos
- 1 lb mini bell peppers halved
- 1 lb vegetarian ground beef Boca
- 1 Tbsp chili powder
- 1 Tbsp garlic powder
- 2 tsp ground cumin
- 1/2 tsp maple syrup
- 2 Tbsp canned green chili peppers
- 1/2 ea white onion finely diced
- 1 cup shredded cheese Mexican blend
Avocado Crema
- 1 ea ripe avocado large
- 2 Tbsp lime juice
- 2 Tbsp plain Greek yogurt nonfat
- 2 Tbsp water
- 1 pinch salt
Instructions
- Preheat oven to 400ºF and spray a baking sheet with nonstick cooking spray.
- Prepare vegetarian ground beef by heating a large pan to medium heat. Add meat, chili powder, ground cumin, garlic powder, maple syrup, green chilis and salt and sauté for a few minutes.
- Prepare your mini bell pepper “chips” by cutting the tops off. Cut each pepper in half and hollow out the inside.
- Stuff each pepper with vegetarian meat mixture. Sprinkle on white onion and cheese and bake at 400ºF for 10 minutes.
- In a blender, combine ingredients for Avocado Crema. Note: The more water you add, the thinner it will become (based on your preference).
- Serve pepper nachos on a platter with fresh cilantro and Avocado Crema.
Notes
Recipe Courtesy of Aramark Chef Thomas Medrow. Try the "nachos" alongside Chef Tom's recipe for Tik Tok "Guac."
Nutrition
Calories: 180kcal | Carbohydrates: 9g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 15mg | Sodium: 320mg | Fiber: 4g | Sugar: 5g