Bell Pepper Nachos

Bell Pepper Nachos

Ingredients:

• 6 Large Bell Peppers, mixed colors

• 1 Lb Ground beef (Black beans for a vegetarian option)

• 1 Jalapeno pepper, cut into thin rings

• 1 Finely chopped small red onion

• ½ - 1 C Shredded Monterey Jack cheese

• 2 Tbs Teeny Tiny Spice Co. blend of choice (Suggestions below)

• 1 tsp Salt

(Suggested Teeny Tiny Spice blends: British Curry, Perfection Spice Rub, Tolucan Chorizo, Vadavan)

Instructions:

1. Preheat oven to 375℉.

2. Add ground beef, spices and salt to a skillet and cook until browned.

3. While the beef is cooking, slice the bell peppers in half, core, scoop out the seeds and remove the white flesh. Cut each half in half again lengthwise and then again widthwise to create pieces large enough to hold scoops of the nacho mixture.

4. Line a baking sheet with parchment and lay each slice of pepper on the baking sheet in a single layer.

5. When the beef is browned, fill each slice of pepper with spoonfuls of beef. Top with the diced onion, jalapeño slices and cheese.

6. Bake until cheese is melted, about 10 minutes.

7. Top with more beef if desired upon serving.