If you’re a fan of Hungry Girl like I am, you may have seen a these nachos using sweet peppers in place of high-fat chips. This is just a tweaked version but feel free to use ground beef and any nacho toppings you like. These mini peppers make the PERFECT replacement for chips and taste even better, way to go Lisa!
10 Sweet Mini Bell Peppers
1 Small Can Chicken Breast, drained
¼ Cup Enchilada Sauce
¼ Cup Chopped Green Chilies, drained
¼ Cup Kalamata Olives, sliced
¼ Cup Chopped Cilantro
Jarred Jalapeno Peppers, optional
¼ Cup Fat Free Sour Cream
Preheat oven to 425°. Slice stems off peppers, cut in half lengthwise, and remove seeds. Lay peppers cut sides down on a parchment-lined cookie sheet. Bake 5 minutes, flip peppers, and bake another 5 minutes. Combine chicken and enchilada sauce and sprinkle with chicken, chilies, and olives. Heat for 3 minutes. Top with cilantro, sour cream, and jalapeños if desired; enjoy!