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Pimientos de Padrón Pepper “Nachos”
Super FUN, TASTY, and SIMPLE idea for all your weekend get-togethers or game day snacks!
One of my favorite things about these lil’ bites is that they are actually HEALTHY, especially compared to typical PARTY FOODS:
We get a good protein boost from the shredded chicken and some antioxidants from those beautiful green peppers.
But you know what’s also great? Nobody will be thinking “health food” when they try these… they will only think, “YUM! OMG, DELICIOUS! and I WANT MORE!”
Each time I set these out for our crowd, they’re completely gone within 5 minutes!
So consider doubling or tripling this recipe, and make them ASAP!
🌶An interesting fact about pimientos de Padrón peppers is that most of them are mild. However, maybe one out of ten is going to be really hot and spicy. So it’s uncertain what you’re going to get! This is awesome and sort of fun for those who really enjoy the taste of peppers in general and also enjoy some spice here and there.
“Padrón peppers, some are hot, some are not” is what they say!
ANY small/medium pepper of your choice will work great here. Anaheim, mini bell peppers (to keep it mild!), even jalapeño peppers if you like it hot! Use what you can find locally or whatever pepper is on sale.
🧀Freshly grated cheese from a block will melt the best because pre-grated cheese is coated in preservatives that interfere with the natural melting capability of cheese.
➡️Here are a few more of my favorite stuffed pepper recipes for you to try:
4 servings
Ingredients:
- 1 lb Padrón peppers or pimientos de Padrón
- 1/2 cup freshly shredded Mexican blend, pepper jack, mozzarella, or cheddar cheese
Filling:
- 1 1/2 cups shredded cooked chicken
- 1/2 cup plain Greek yogurt
- 2 Tbsps hot sauce of choice
Topping ideas:
- 1/4 cup chopped tomatoes
- 2 green onions, sliced
- 1/2 ripe but firm avocado, diced
- 1/4 cup pitted black olives, sliced
Instructions:
Preheat your oven to 450 degrees f. and line a large sheet pan with parchment paper.
Slice your peppers in half lengthwise and remove the seeds.
Place the pepper halves, cut side up, on your prepared sheet pan.
In a medium bowl, combine all the filling ingredients and stir well. Taste test and add more hot sauce or Greek yogurt to your desired taste and consistency.
Stuff each pepper half with the chicken mixture and lay on the sheet pan with a bit of space in between.
Sprinkle lightly with shredded cheese.
Roast in your preheated oven for 8-10 minutes, or just until the tops start to brown.
Remove from the oven and add your favorite toppings.
Enjoy while hot!
❤️Rachel
Ingredients
- 1 lb padron peppers or pimientos de padrón
- 1/2 cup freshly shredded Mexican blend, pepper jack, mozzarella, or cheddar cheese
Filling:
- 1 1/2 cups shredded cooked chicken
- 1/2 cup plain Greek yogurt
- 2 Tbsps hot sauce of choice
Topping ideas:
- 1/4 cup chopped tomatoes
- 2 green onions, sliced
- 1/2 ripe but firm avocado, diced
- 1/4 cup pitted black olives, sliced
Instructions
- Preheat your oven to 450 degrees f. and line a large sheet pan with parchment paper.
- Slice your peppers in half lengthwise and remove the seeds. Place the pepper halves, cut side up, on your prepared sheet pan.
- In a medium bowl, combine all the filling ingredients and stir well. Taste test and add more hot sauce or Greek yogurt to your desired taste and consistency.
- Stuff each pepper half with the chicken mixture and lay on the sheet pan with a bit of space in between.
- Sprinkle lightly with shredded cheese.
- Roast in your preheated oven for 8-10 minutes, or just until the tops start to brown.
- Remove from the oven and add your favorite toppings.
- Enjoy while hot!
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