4 medium-size bell peppers, cut into 2-inch pieces
2 cups chopped deli-roasted chicken
1 (15 1/2-oz.) can black-eyed peas, drained and rinsed
1 (7.5-oz.) package sliced sharp Cheddar cheese
1/3 cup loosely packed fresh cilantro leaves
How to Make It
Preheat grill to 350° to 400° (medium-high) heat. Combine garlic and next 5 ingredients. Reserve 3 Tbsp. garlic mixture. Pour remaining garlic mixture into a large shallow dish; add peppers, turning to coat. Cover and chill 15 minutes, turning once. Remove peppers from marinade, reserving marinade for basting.
Grill peppers, covered with grill lid, 8 to 10 minutes or until peppers blister and are tender, turning occasionally and basting with marinade.
Preheat broiler with oven rack 4 inches from heat. Combine chicken and peas with reserved 3 Tbsp. garlic mixture. Place peppers in a single layer on a lightly greased rack in an aluminum foil-lined broiler pan. Quarter cheese slices. Top each pepper with chicken mixture and one cheese quarter.
Broil 4 to 5 minutes or until cheese is melted. Remove from oven, sprinkle with cilantro, and serve immediately.
These are a favorite--they're my compromise when my husband wants nachos. I also substitute black beans for the black-eyed peas. They're easy to make, low in carbohydrates, and delicious. I sometimes use less and/or reduced fat cheese. Also, I sometimes broil the marinated peppers if grilling is inconvenient.
Delicious and much healthier than using tortilla chips. I substituted black beans for black-eyed peas, shredded Manchego for slices of cheddar, and made a "salsa" of avocado, cherry tomatoes, red onion, cilantro and lime juice for topping instead of plain cilantro. Excellent. Use your favorite nacho toppings and make the recipe your own!
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