Bell Peppers are in season. My kids love devouring pepper strips, especially the sweet red ones. I like to cut up a bunch of vegetables and put them on a tray so I can pull them out throughout the day when the kids need a snack. The only “problem” is they finish them off so quickly!
I found a recipe in a Pampered Chef book that I thought was a lot of fun and adapted it a little for us and added a fun twist using three colors of peppers.
Stoplight Bell Pepper Nachos
- 2 Red Peppers
- 2 Yellow Peppers
- 2 Green Peppers
- 3 Green Onions
- 1/2 cup Cilantro
- 1/2 cup Greek Yogurt (plain)
- 4 oz Mozzarella Cheese
- 2 cups finely diced cooked Chicken Breast
- 1/3 cup Mayonnaise or Greek Yogurt (plain)
- 1 Tbsp Chili Powder
- 1/2 tsp Salt
- 1 tsp cumin
Step 1. Preheat oven to 400 degrees.
Step 2. Cut peppers into wedges and place them on a baking stone or sheet.
Step 3. Finely chop green onions and cilantro. Grate cheese.
Step 4. Mix half of the green onion and cilantro and half of the cheese with the chicken, mayonnaise or 1/3 cup Greek yogurt, and the spices.
Step 5. Scoop chicken mixture onto the pepper wedges.
Step 6. Sprinkle with cheese. Bake just until the cheese is melted and the peppers are still crunchy, 4-5 minutes.
Step 7. Mix the other half of the green onions and cilantro with the 1/2 cup Greek yogurt. Spoon into a plastic sandwich bag and trim the corner. Remove the stone or sheet pan from the oven and squeeze yogurt mixture on top of the chicken (note: One of my kids didn’t like the cilantro and onions in the yogurt, you could always leave it out if you wanted and just use the Greek yogurt).
Step 8. Arrange on plate red, yellow, green like a stoplight and enjoy!
