Sweet Pepper Pork Nachos

Recipe for Success - VegOut 2017 Challenge

This recipe is a modified version of the Skinnytaste Bell Pepper Nachos.


  • olive oil spray
  • 1 lb JVF ground pork
  • 1 can black or pinto beans, drained
  • 1 clove garlic, minced
  • 1/4 onion, minced
  • 1 tbsp chopped fresh cilantro or parsley
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp kosher salt
  • 1/4 cup tomato sauce
  • 1/4 cup chicken broth
  • 21 mini rainbow peppers, halved and seeded
  • 1 cup sharp shredded Cheddar cheese
  • 1 jalapeno, sliced thin (optional)
  • chopped avocados
  • chopped cilantro, for garnish


  1. Preheat oven to 400F and line a large baking try with parchment or aluminum foil. Lightly spray with oil.
  2. Spray oil in a medium nonstick skillet over medium heat.
  3. Add onion, garlic and cilantro and sauté about 2 minutes, add ground pork, beans, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and chicken broth, mix well and simmer on medium for about 5 minutes, remove from heat.
  4. Meanwhile, blanch peppers in boiling water to slightly soften before baking.
  5. Arrange mini peppers in a single layer, cut-side up close together.
  6. Fill each with cooked pork mixture, top with shredded cheese and jalapenos.
  7. Bake 8 to 10 minutes, until cheese is melted.
  8. Remove from oven and top with cilantro and avocado. Serve immediately.


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