Chicken Healthy Nachos on Mini Bell Peppers

Ingredients for mini bell pepper nachos

  • vegetable oil
  • garlic
  • green onions
  • shredded cooked chicken
  • chili powder
  • garlic powder
  • onion powder
  • crushed red pepper flakes
  • dried oregano
  • paprika
  • ground cumin
  • salt
  • black pepper
  • salsa
  • salt and pepper
  • mini bell peppers
  • shredded cheddar/Monterey jack cheese blend
  • black olives
  • tomato
  • cilantro

How to make healthy nachos with chicken and peppers

Heat oven to 350 degrees.

Heat the oil in a 12 inch non-stick skillet over medium heat. Add garlic and the white parts of the green onions and cook and stir 1 minute. Stir in chili powder, garlic powder, red pepper flakes, oregano, paprika, cumin, salt and pepper; cook 30 seconds, stirring constantly. Add chicken and toss until all ingredients are well coated and chicken is warm, about 1-2 minutes. Remove from heat and stir in salsa. Season to taste with additional salt and pepper if necessary.

Slice the ends off each mini bell pepper and slice in half lengthwise. Remove seeds and ribs and press each half open so the peppers are as flat as possible. Arrange close together in a single layer on a large baking sheet.

Spoon chicken mixture evenly over pepper halves. Top with black olives and cheese mixture. Bake nachos for 10 minutes, or until cheese has melted. Remove from oven, top with tomatoes, cilantro, and remaining green onions. Serve.