Mini Pepper Vegetarian “Nachos”
Mini-peppers replace tortilla chips as the base for this vegetarian appetizer. Drizzle them with a little Avocado Crema (recipe below).
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Mini Pepper Vegetarian “Nachos”
Mini-peppers replace tortilla chips as the base for this vegetarian appetizer. Drizzle them with a little Avocado Crema (recipe below).
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| Servings |
| 8 |
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|
Ingredients
Pepper Nachos
- 1lb mini bell peppershalved
- 1lb vegetarian ground beefBoca
- 1Tbsp chili powder
- 1Tbsp garlic powder
- 2tsp ground cumin
- 1/2tsp maple syrup
- 2Tbsp canned green chili peppers
- 1/2ea white onionfinely diced
- 1cup shredded cheeseMexican blend
Avocado Crema
- 1ea ripe avocadolarge
- 2Tbsp lime juice
- 2Tbsp plain Greek yogurtnonfat
- 2Tbsp water
- 1pinch salt
Instructions
- Preheat oven to 400ºF and spray a baking sheet with nonstick cooking spray.
- Prepare vegetarian ground beef by heating a large pan to medium heat. Add meat, chili powder, ground cumin, garlic powder, maple syrup, green chilis and salt and sauté for a few minutes.
- Prepare your mini bell pepper “chips” by cutting the tops off. Cut each pepper in half and hollow out the inside.
- Stuff each pepper with vegetarian meat mixture. Sprinkle on white onion and cheese and bake at 400ºF for 10 minutes.
- In a blender, combine ingredients for Avocado Crema. Note: The more water you add, the thinner it will become (based on your preference).
- Serve pepper nachos on a platter with fresh cilantro and Avocado Crema.
Recipe Notes
Recipe Courtesy of Aramark Chef Thomas Medrow. Try the “nachos” alongside Chef Tom’s recipe for Tik Tok “Guac.”
