Goat Cheese Stuffed Mini Peppers, Loaded Nachos & Taco Cups
A trio of crowd-pleasing appetizers featuring goat cheese stuffed mini peppers, loaded nachos, and crispy taco cups, perfect for any gathering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean, Mexican
- Diet: Vegetarian option available
Ingredients
- Mini bell peppers
- Goat cheese
- Tortilla chips
- Shredded cheese
- Sour cream
- Salsa
- Ground meat (beef, turkey, or substitute)
- Taco seasoning
- Taco shells
- Lettuce
- Diced tomatoes
- Cheddar cheese
Instructions
- Prepare Mini Peppers: Cut the tops off mini peppers and remove the seeds. Fill each pepper with goat cheese and place on a baking sheet. Bake at 375°F (190°C) for 15 minutes.
- Assemble Loaded Nachos: Layer tortilla chips on a baking sheet, sprinkle with shredded cheese and toppings. Bake at 375°F (190°C) until cheese melts, about 10 minutes.
- Mix Creamy Caprese Dip: Combine diced tomatoes, mozzarella cheese, and basil. Drizzle with balsamic glaze and serve with bread.
- Make Crispy Taco Cups: Press taco shells in a muffin tin, fill with seasoned meat, and top with lettuce, tomatoes, and cheese. Bake at 375°F (190°C) until crispy, about 10-12 minutes.
Notes
Check for doneness on mini peppers and layer nachos wisely to avoid sogginess.