Sweet Pepper Nachos

February 3rd, 2017
Servings: 6 Servings
Ingredients
  • 1 pound shredded rotisserie chicken
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons spicy mustard
  • 24 mini sweet peppers cut in half and seeded OR 4 bell peppers, each cut into 6-chip-size pieces
  • 1/2 tablespoon canola oil
  • 1/2 cup shredded reduced fat cheddar cheese
  • 2 scallions thinly sliced.
Instructions
  1. Preheat oven to 400 degrees.
  2. Heat oil in a large sauté pan over medium heat. Add chicken, balsamic vinegar, and mustard. Toss to heat through, about 3 to 4 minutes.
  3. Line a cookie sheet with aluminum foil and spray with non-stick cooking spray. Spread peppers on cookie sheet in a single layer and fill with shredded chicken mixture.
  4. Top each pepper with a sprinkle of cheese. Bake until melted; top with scallions. Serve immediately.