To further reduce calories and fat, suggest reduce cheese to ½ cup. Adding shredded carrots can also add the cheese color with far less calories and fat.
Eat Right with Rouses
Bell Pepper Nachos with Hatch Chiles
4 Bell Peppers (any color) washed and cut into ‘chip like’ size
2 tablespoons Rouses Olive Oil
2 pinches of salt
1 teaspoon Rouses ground cumin
1 teaspoon Rouses granulated garlic powder
3/4 cup of Monterey Jack shredded cheese
Preheat oven to 425F. Using a pastry brush, coat a roasting pan or cookie sheet with olive oil. Add bell pepper to the pan with the skin side down. Coat the upside of the bell peppers with oil and sprinkle with salt, cumin, and garlic powder. Place bell peppers in the oven for 10 minutes.
Remove the bell peppers from the oven and add the cheese evenly on the bell peppers. Place the bell peppers back into the oven for 5 minutes.
Remove the bell peppers from the oven and let stand for 3 minutes. Place cooked bell peppers onto serving plate and add desired toppings.
Topping Choices: Rouses Guacamole, Rouses Pico de Gallo, Rouses black olives, light sour cream, canned beans rinsed and drained, chopped purple onion, chopped green onion, diced jalapeno, cooked ground meat, cooked diced chicken breast.
For Roasted Hatch Chile Peppers on top: Hatch Chile season during the month of August can be a delicious substitute to jalapeno peppers. Wash peppers and using a knife add a small slit in the middle of the pepper. Coat the Hatch Chile Peppers with olive oil and add a pinch of salt on top; roast in the pan with the bell peppers.