Mini Sweet Pepper Nachos

• 1 tbsp chili powder


• 1 tsp ground cumin


• 1 tsp garlic powder


• 1 tsp paprika


• 1/2 tsp kosher salt


• 1/2 tsp pepper


• 1/2 tsp oregano


• 1/4 tsp red pepper flakes (more if you like it hotter)


• 1 lb ground beef


• 1 bag TNH mini peppers, halved and seeded


• 1 1/2 cups shredded Cheddar cheese


• 1 TNH red slicer tomato, chopped


• 1 TNH avocado, chopped


• Other toppings as desired (sour cream, olives, chopped jalapeño, etc.)

1. In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, pepper, oregano and red pepper flakes.


2. In a large skillet over medium heat, brown ground beef until just cooked through, about 7 to 10 minutes, breaking up any clumps with the back of a wooden spoon. Add spice mixture and sauté until well combined. Remove from heat.


3. Preheat oven to 400F and line a large baking try with parchment paper or aluminum foil. Arrange mini peppers in a single layer, cut-side up but very close together. Bake for 10 minutes.


4. Remove peppers from oven an sprinkle with ground beef mixture and shredded cheese (make sure every mini pepper gets a little meat and cheese!). Bake 5 to 10 minutes, until cheese is melty.


5. Remove from oven and top with chopped tomatoes and avocados and any other desired toppings. Serve immediately.