oven-roasted mini pepper nachos

Name: Oven-Roasted Mini Pepper Nachos
Prep time: 5 min
Cook time: 20 min
Cuisine: Southwestern
Ingredients: 10 - mini sweet pepper, halved; 2 teaspoon(s) olive oil; 2 teaspoon(s) taco seasoning mix; 1/4 teaspoon(s) salt; 1/2 cup(s) shredded pepper jack cheese; 1/2 cup(s) shredded sharp cheddar cheese; - sliced black olives, for topping; - cilantro, fresh for topping

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

Nachos are a particularly evil food because not only are they incredibly addicting, but they’re nutritionally empty . Nachos are maniacal little devils, and they’ll laugh in your face as they draw you in with ooey gooey cheese and crunchy chips. In all reality, tortilla chips are pretty darn boring.We generally don’t eat them plain they need to be buried in toppings galore. These oven-roasted mini peppers, on the other hand, are the exact opposite. They’re succulent, crunchy, and bursting with sweet flavor.

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yield serving(s)

prep time 5 Min

cook time 20 Min

method Bake

Ingredients For oven-roasted mini pepper nachos

10

mini sweet pepper, halved
2 tsp

olive oil
2 tsp

taco seasoning mix
1/4 tsp

salt
1/2 c

shredded pepper jack cheese
1/2 c

shredded sharp cheddar cheese
sliced black olives, for topping
cilantro, fresh for topping

How To Make oven-roasted mini pepper nachos

1
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.

2
Lay peppers out in a single layer, cut side up.
3
Drizzle with olive oil, taco seasoning, and salt.
4
Bake for 8-10 minutes, or until tender and sizzling.
5
Top with cheeses and return to oven for another 5-7 minutes or until cheese is melted and bubbling.
6
Top with black olives and cilantro leaves
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