Mini Pepper Chicken Nacho Bites

Finger foods and appetizers have become synonymous with social gatherings, offering an inviting way to share flavors and experiences among friends and family. From casual get-togethers to festive celebrations, the appeal of bite-sized treats is undeniable. Among the plethora of options available, Mini Pepper Chicken Nacho Bites stand out as a delicious, colorful, and healthier alternative to traditional nachos. With their vibrant presentation and flavorful filling, these delightful bites are sure to impress your guests while keeping the nutritional values in check.

Looking for a game-changing appetizer that will impress your guests? Mini Pepper Chicken Nacho Bites are the way to go! These vibrant, bite-sized treats combine sweet mini bell peppers, seasoned ground chicken, and melted cheese for a delicious burst of flavor. Perfect for parties or family gatherings, they offer a healthier twist on traditional nachos. With customizable ingredients and an eye-catching presentation, these nacho bites are sure to be a hit at any occasion!

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Ingredients

12 mini sweet bell peppers (variety of colors)

1 lb ground chicken

1 tablespoon olive oil

1 teaspoon taco seasoning

½ cup black beans (rinsed and drained)

½ cup corn (canned or frozen)

1 cup shredded cheddar cheese

½ cup salsa

¼ cup sliced black olives

¼ cup fresh cilantro (chopped, for garnish)

Sour cream (for serving, optional)

Jalapeño slices (for garnish, optional)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C).

Prepare Peppers: Wash the mini sweet bell peppers and slice them in half lengthwise, removing the seeds.

Cook Chicken: In a medium skillet, heat olive oil over medium heat. Add the ground chicken and cook until browned, about 5-7 minutes. Stir in the taco seasoning, mixing well.

Mix Filling: Add the black beans and corn to the skillet with the chicken. Mix until everything is well combined and heated through, about 2-3 minutes.

Stuff Peppers: Place the pepper halves on a baking sheet lined with parchment paper. Generously fill each half with the chicken mixture.

Top with Cheese: Sprinkle shredded cheddar cheese over the stuffed peppers, ensuring each one is well-covered.

Bake: Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the cheese is melted and bubbly.

Add Final Touches: Remove from the oven. Drizzle salsa over the top of each nacho bite and sprinkle with sliced black olives and chopped cilantro for added freshness.

Serve: Serve warm with a dollop of sour cream and jalapeño slices on the side if desired.

Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4-6 servings