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thehungryhungryhiker

Taco Stuffed Pepper Chips with Nacho Cheese

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the Pepper Chips:
  • ½ tbsp chili powder
  • 1 tsp cumin
  • ½ tsp oregano
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • pinch red pepper flakes
  • sea salt to taste
  • fresh ground black pepper to taste
  • 1 tbsp ghee
  • 1 yellow onion small, diced small
  • 1 lb ground beef
  • 2 red bell peppers large
  • 2 orange bell peppers large
  • avocado oil spray
  • fresh parsley for serving
For the Nacho Cheese:
  • 1 + ½ cups frozen cauliflower heaping, steamed using your preferred method until very tender
  • ½ cup chicken broth or stock
  • ¼ cup nutritional yeast
  • ½ tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp cumin
  • 1-2 tbsp pure maple syrup
  • ½ tsp turmeric optional, for color
  • sea salt and fresh ground black pepper to taste

Equipment

  • High speed blender

Method
 

  1. Preheat oven to 400° F.
  2. Combine all of the spices for the Pepper Chips in a small bowl and stir to combine. Set aside.
  3. Add 1 tbsp ghee to a large cast iron skillet over medium heat. Once hot, add the diced onion to the skillet and sauté for 5 minutes, stirring occasionally, until fragrant and starting to soften.
  4. Add the ground beef to the skillet with a hefty pinch of sea salt. Sauté and brown, breaking the beef up as you go. Once the beef has browned, add in the spices and reduce the heat to medium low. Cook 5-10 minutes more, until the liquid has partially evaporated off and the beef crisps up a bit.
  5. While the onion and beef cook, cut the peppers. Remove the seeded core and cut each pepper into roughly 8 sections about the size of tortilla chips. Place the peppers in a single layer on a large sheet pan and spray with avocado oil. Roast at 400° F for 10-15 minutes, or until they reach your desired tenderness (I like a little crunch left in them).
  6. Make the Nacho Cheese: add all of the ingredients to a high speed blender and blend 15-20 seconds until combined and liquid. I use the "batter" button on my Blendtec.
  7. To serve, spoon the beef and onion mixture over the Pepper Chips. Place a small dollop of Nacho Cheese over the Pepper Chips as desired. Garnish with chopped fresh parsley, serve hot, and enjoy!