These pepper nachos came about on a lazy Saturday afternoon while 1) trying to use up what was in the fridge and 2) desperately wanting to eat cheesy nachos but also trying to be “healthy.” While gazing into the fridge, hoping I might find something surprising (we’ve all done this right, not just me??), I realized I had a few leftover chicken thighs, as well as a bunch of peppers that I had picked up at the farmer’s market but hadn’t used yet. My first instinct was to cook up the peppers, throw in the chicken and and some rice and call it a meal, but the cheese drawer just keep tempting me.
It turns out that peppers actually make a great substitute for chips when making nachos! When you cut the peppers, especially the small ones, they have a natural scoop that is perfect for catching oozing cheese and toppings. Since the peppers barely cook during their time in the oven, they also have the great crunch that we love from our chips.
These pepper nachos also make a great option for when you’re trying to limit extra calories or carbs. And as far as I’m concerned, if I’m replacing the chips with peppers, I can eat at least twice as many nachos, right!?
I’m sharing this at this week’s #cookblogshare, check it out!