Gahhh this is the best Friday recipe to share with you!!!
So you know how I buy things in excess and am obsessed with Costco? Well they have these very colourful bags of six bell peppers, two red, two orange, two yellow… and I still haven’t learned that it’s highly unlikely we’ll consume them all in a week. So more often than not I end up with shriveled (but still edible) bell peppers. My go-to is to make stuffed bell peppers with them, but this time I wanted something different.
The creative juices started flowing. I figured there had to be a way to make chips out of bell peppers like kale, brussels sprouts… and then I thought NACHOS! Let’s face it, the best part about nachos is all the cheese and toppings, not the actual chips. I wouldn’t even notice I was eating bell peppers, right?
(No, that is not raw ground meat. Well, it’s actually chicken, so it is meat, but it’s cooked. I realize it looks weird but it tastes amazing!)
These were SO GOOD! I absolutely loved them. And would totally make them even if I didn’t already have an abundance of bell peppers.
If you hate olives, or cilantro, they’re awesome without both of those things!
2 cooked chicken breasts, shredded (I used my food processor!)
1 tsp chilli powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red chilli flakes
1/4 tsp teaspoon dried oregano
1/4 tsp paprika
1 tsp teaspoon ground cumin
Salt & pepper, to taste
1 cup salsa
3 large bell peppers, any colour
2 cups shredded cheese (I used marble)
1/4 cup sliced black olives
Chopped fresh cilantro, for garnish
In a big frying pan, heat the oil and add garlic and onion. Cook until onions are almost translucent. Stir in chili powder, garlic powder, red chilli flakes, oregano, paprika, cumin and stir. Add chicken and mix. Remove from heat and add in salsa. Season with salt & pepper. Meanwhile, quarter and hollow-out your bell peppers. You'll want them in pieces the size of nacho chips. Flatten them, even if you think they will be crushed. Place them on a greased baking sheet as you would tortilla chips. Top them with the chicken mixture, an then cheese, green onions and black olives. Bake for 10 minutes at 350 degrees. Garnish with chopped cilantro and serve with sour cream.