Loaded Mini Sweet Pepper Nachos

A plate of colorful mini bell peppers stuffed with toppings like cheese, green onions, and diced tomatoes sits on a table, surrounded by bowls of avocado, sour cream, and red pepper flakes. More stuffed peppers are on a tray in the background. GREENHOUSE Goodness

Loaded Mini Sweet Pepper Nachos

Bright mini sweet peppers are halved and perfectly crisped in the oven, then piled high with a spicy ground turkey mix, melted Monterey Jack cheese, and fresh cherry tomatoes—finished with a drizzle of creamy sour cream and a side of blistered Shishito peppers.

Prep Time: 10 mins

|

Cook Time: 25 mins

|

Serves: 6 – 8
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Ingredients

  • 1 package GREENHOUSE mini sweet peppers
  • 8 Shishito Peppers
  • 1 cup chopped GREENHOUSE cherry tomatoes
  • 2 tbsp. vegetable oil, divided
  • 1 lb ground turkey
  • 1 tsp. chili powder
  • Sea salt and freshly ground black pepper
  • 2/3 cup chunky tomato salsa
  • 1-1/2 cups shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1 green onion, thinly sliced

DIRECTIONS

  1. Wash all produce before preparing your meal.
  2. Preheat oven to 400°F.
  3. Trim and halve Mini Sweet Peppers lengthwise and remove seeds. Toss in a large bowl with half of the oil. Arrange all halved Mini Sweet Peppers in a single layer on a rimmed baking sheet, cut sides up.
  4. Heat skillet over medium-high heat. Cook Shishito Peppers, turning occasionally, until crisp-tender and blistered on all sides (approximately 3 to 5 minutes). Transfer Shishito Peppers to a plate. Lower heat to medium.
  5. Using same skillet, heat remaining oil; brown ground turkey, breaking up with a spoon. Add chili powder, salt, and pepper to taste; cook, stirring, for 1 minute. Stir in salsa; cook until mixture is thickened (approximately 3 to 5 minutes).
  6. Spoon turkey mixture evenly over Mini Sweet Peppers. Sprinkle evenly with cheese. Bake until Mini Sweet Peppers are crisp-tender and cheese is melted (approximately 12 to 14 minutes).
  7. Stir sour cream with just enough water, adding a spoonful at a time, to make a smooth, pourable consistency, about 2 to 3 tablespoons total.
  8. Top nachos evenly with Cherry Tomatoes and green onions; drizzle with sour cream. Serve with blistered Shishito Peppers.

 

Recipe courtesy of Nature Fresh

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