Bell Pepper Nachos

Bell peppers usually aren't cheap this time of year, but when a nice sale comes up it is hard to pass up the sweet and tasty flavor of red bell peppers. This recipe takes a healthy twist on your typical gut bomb nachos. Fresh red bell peppers are topped with a drizzle of our Pastamore Kettle Roasted Jalapeno Oil and nacho toppings. This dish can work great as an appetizer, entree, or even at your next sports get together. 

Ingredients:      4 servings
2 large - red bell peppers, large
1/2 lb - lean ground beef
1 Tbsp - Pastamore Kettle Roasted Jalapeno Oil
1-2 ounces - shredded cheese
1/2 can - black beans, drained
1 cup - corn and black bean salsa
1 tsp - oregano
1/2 tsp - garlic powder
1/4 tsp - red pepper flakes
To taste - salt and black pepper

Directions:
1. Preheat oven to 375ºF.

2. Heat a large frying pan on the stove over medium/medium-high heat. Once hot, add ground beef and spices. Cook until browned and add black beans. Adjust seasoning with salt and black pepper. Heat until warm.

3. Rinse red peppers and remove stem and seeds. Cut into 8 slices, cutting from top to bottom. Cut each section into 3-4 chip-sized pieces. Place cut peppers into a single layer in a 9" x 13" baking dish/pan. Drizzle with Pastamore Kettle Roasted Jalapeno Oil.

4. Evenly spoon beef and bean mixture over the top of the peppers. Top with shredded cheese and place into the oven. Cook for 8-12 minutes, or until cheese is nicely melted.

5. Plate and top with your favorite favorite.