Mini Pepper Nachos (Appetizer)
Recipe: #23952
June 04, 2016
Categories: Cheese, Appetizers, Peppers, Baby Shower, Birthday, Brunch, Cinco de Mayo, Fathers Day, Game/Sports Day, Labor Day, Mothers Day, Potluck Sunday Dinner, Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Kosher Dairy, more
"Watch broiling them - they broil very quickly but even a wee bit over done they still taste Mmmmm Originally a Kraft recipe with changes by me These are so eye appealing, tasty & easy to make."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (101.8 g)
- Calories 42.9
- Total Fat - 1.8 g
- Saturated Fat - 1.1 g
- Cholesterol - 5.4 mg
- Sodium - 921.5 mg
- Total Carbohydrate - 4.2 g
- Dietary Fiber - 2.7 g
- Sugars - 3.3 g
- Protein - 2.7 g
- Calcium - 144.3 mg
- Iron - 0.1 mg
- Vitamin C - 18.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Pre-heat oven 425F.
Step 2
Toss prepared peppers with the Italian dressing.
Step 3
Place cut side up on parchment lined baking sheet.
Step 4
Bake 10 minutes.
Step 5
Top peppers with olives, green onions & cheese.
Step 6
Place 6" under broiler for 2-3 minutes until cheese melts.
Step 7
Serve warm.
Tips
No special items needed.
0 Reviews
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