Cheesy Chicken Mini Bell Nachos use mini bell peppers, instead of tortilla chips, and then are topped with spicy chicken, couscous, and Sargento Mexican cheese.
Garnish with sour creamguacamole, chopped green onions or chopped cilantro
Instructions
Slice mini bell peppers in half.
Spray a baking pan with cooking spray.
Spread the mini bell pepper slices evenly on the baking pan. Drizzle with about 1 tablespoon of olive oil.
Bake the mini bell pepper slices in a preheated oven at 350 degrees for 10 minutes or until just slightly soft.
Prepare couscous according to package directions. Drain. Add drained and rinsed black beans and chopped cilantro to the couscous. Set aside.
Season chicken with salt, pepper, cumin, oregano, and cayenne.
In a large skillet, over medium-high heat, add oil. Add minced garlic and cook for about 1 minute. Add cubed chicken and cook for about 3 minutes. Turn chicken and cook for another 3 minutes. Remove chicken from skillet and set aside.
Spoon couscous mixture on top of the sweet bell peppers.
Spoon the chicken on top of the mini bell pepper slices. Sprinkle with shredded Sargento Off the Blog 4-Cheese Mexican on top.
Bake for 10 minutes or until cheese is melted and everything is heated through.