Mini-Pepper Nachos

Finally, a whole-food healthy version of nachos. These delightful bites are grain-free and dairy-free. Plus, peppers are a good source of vitamin C. Whether you want to enjoy a nutritious appetizer or introduce others to a healthier option these mini-pepper nachos are easy to make and tasty. My recent guests enjoyed them and they will be a part of my appetizer offering from now on!

Mini-Pepper Nachos
1 bag of mini peppers, halved and seeded
1 lb of ground pork
1 tablespoon of chili powder
1 teaspoon of granulated garlic
1 teaspoon of salt
1/2 teaspoon of black pepper
2 Tablespoons of Cassava flour, tapioca starch, arrowroot or your favorite thickener of choice
1/2 water
Olive oil
One recipe Pico de Gallo
One recipe Avocado Cilantro-Lime Dressing
chopped fresh cilantro for garnish, optional

For the Pico de Gallo
2 medium tomatoes
1 jalapeño
1 medium to small onion
1 bunch fresh cilantro, minced
juice of 1 lime
1 clove of garlic

For the Avocado Cilantro-Lime Dressing
1 avocado
1 cup mayonnaise – I use Primal Kitchen, Chosen Food, or homemade
1/2 cup loosely packed cilantro leaves
1 or 2 cloves of garlic, pressed
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
juice of 1 or 2 limes

1. Make a batch of Pico de Gallo.

2. Make the Avocado Cilantro-Lime Dressing.

3. Heat a medium sized frying pan over medium heat and break up the ground pork into a frying pan. Cook the ground pork until mostly cooked throgh. Drain off excess fat. Add all of the spices, thickener, and water (chili powder, garlic, salt, pepper, cassava flour, and water).

4. Mix thoroughly, simmer for 5 minutes, cover, and keep warm. Add water by tablespoons if the filling becomes too thick.

5. Preheat barbecue. Cut tops off of mini peppers, slice in half length-wise, and remove ribs and seeds. Toss peppers with olive oil, salt, and pepper. Grill cut side down on a vegetable tray on high heat for 3 minutes or until slightly charred.

6. Flip the peppers and grill for a couple of minutes on the flip side being careful to keep the peppers crisp tender.

7. Arrange peppers cut side up on a serving platter.

8. Add a spoonful of pork filling to each pepper, sprinkle with Pico de Gallo, and dollop with Avocado Cilantro-Lime Dressing.

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Mini-Pepper Nachos

June 2, 2021

Servings: 6

Prep: 45 min

Cook: 15 min

Total: 1 hr

Difficulty: Intermediate

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By: Michele Tedrick, NBC-HWC, A-CFHC, Holistic Chef

Ingredients

• Mini-Pepper Nachos
• 1 bag of mini peppers, halved and seeded
• 1 lb of ground pork
• 1 tablespoon of chili powder
• 1 teaspoon of granulated garlic
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 2 Tablespoons of Cassava flour, tapioca starch, arrowroot or your favorite thickener of choice
• 1/2 water
• Olive oil
• One recipe Pico de Gallo
• One recipe Avocado Cilantro-Lime Dressing
• chopped fresh cilantro for garnish, optional
• --For the Pico de Gallo
• 2 medium tomatoes
• 1 jalapeño
• 1 medium to small onion
• 1 bunch fresh cilantro, minced
• juice of 1 lime
• 1 clove of garlic
• --For the Avocado Cilantro-Lime Dressing
• 1 avocado
• 1 cup mayonnaise - I use Primal Kitchen, Chosen Food, or homemade
• 1/2 cup loosely packed cilantro leaves
• 1 or 2 cloves of garlic, pressed
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• juice of 1 or 2 limes

Directions

• Step 1 1. Make a batch of Pico de Gallo.
• Step 2 2. Make the Avocado Cilantro-Lime Dressing.
• Step 3 3. Heat a medium sized frying pan over medium heat and break up the ground pork into a frying pan. Cook the ground pork until mostly cooked through. Drain off excess fat. Add all of the spices, thickener, and water (chili powder, garlic, salt, pepper, cassava flour, and water).
• Step 4 4. Mix thoroughly, simmer for 5 minutes, cover, and keep warm. Add water by tablespoons if the filling becomes too thick.
• Step 5 5. Preheat barbecue. Cut tops off of mini peppers, slice in half length-wise, and remove ribs and seeds. Toss peppers with olive oil, salt, and pepper. Grill cut side down on a vegetable tray on high heat for 3 minutes or until slightly charred.
• Step 6 6. Flip the peppers and grill for a couple of minutes on the flip side being careful to keep the peppers crisp tender.
• Step 7 7. Arrange peppers cut side up on a serving platter.
• Step 8 8. Add a spoonful of pork filling to each pepper, sprinkle with Pico de Gallo, and dollop with Avocado Cilantro-Lime Dressing.