Loaded Mini Sweet
Pepper Nachos
PREP TIME 10 Min
TOTAL COOK TIME 25 Min
SERVES 6-8 People
Ingredients
- 1 package Nature Fresh Farms Mini Sweet Peppers
- 8 Nature Fresh Farms Shishito Peppers
- 1 cup chopped Nature Fresh Farms 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 ½ cups shredded Monterey Jack cheese
- ½ cup sour cream
- 1 green onion, thinly sliced
Directions
Step 1
Wash all produce before preparing your meal.
Step 2
Preheat oven to 400°F.
Step 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.
Step 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.
Step 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).
Step 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).
Step 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.
Step 8
Top nachos evenly with Cherry Tomatoes and green onions; drizzle with sour cream. Serve with blistered Shishito Peppers.
Chef's Tips
Other optional nacho toppers include sliced olives or cilantro leaves. Blistered Shishito Peppers can also be chopped and sprinkled on nachos. Ground turkey could be swapped out for ground chicken or lean ground beef.
