The world has changed drastically since I posted my last recipe a month ago. Due to the COVID-19 pandemic and working remotely, I’m now able to put more time, love, and energy into cooking. I’m also able to eat fresh meals more often (like eggs in the morning, which wouldn’t taste good heated up at work, and green smoothies, which I adore). Since this is such an unsettling time for everyone, I’m choosing to focus on the brighter side of things and commit more time to one of the things I enjoy doing the most: cooking. I hope you are all safe, well, and healthy!
This afternoon, I decided to make these mini bell pepper chicken “nachos.” They didn’t quite have the nacho crunch or taste that I was hoping for but they were still very tasty and bursting with flavor.
- 2 tbsp cooking oil (I used olive)
- 3.5 oz chicken, chopped
- 20 mini bell peppers, halved
- 2 oz of block aged cheddar, shredded (I used Tillamook’s medium cheddar)
- Sea salt to taste
- Pepper to taste
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 stalk green onion, sliced
- 1 medium tomato, chopped
- 1 handful cilantro, chopped
Preheat your oven to 400 degrees Fahrenheit.
Add oil to a nonstick pan over medium heat and add the chicken with the seasonings. Cook for about 5 minutes or until browned and thoroughly cooked through.
Cut the mini bell peppers in half, discard the stems, and fill them with the chopped chicken. Shred the cheese and sprinkle it on top of the peppers.
Line a baking sheet with parchment paper and add your peppers, cut side up. Fill them with the chicken and sprinkle with shredded cheese.
Bake for 5 minutes and broil for 1 minute.
Remove from oven and add your toppings of choice. I added chopped tomatoes, green onions, and cilantro. Other toppings could be avocados, jalapeños, and SCD yogurt. The options are endless!
Nutrition facts: 522 calories, 20.9 g fat, 12 g saturated fat, 109.8 mg cholesterol, 653.8 mg sodium, 31.9 g protein, 38.6 g carbs, 7.8 g fiber, 22.1 g sugar