Nachos-Style Stuffed Peppers
This snackable take on the game-day classic swaps chips for sweet roasted mini bell peppers. Each is stuffed with spiced beef and black beans, then topped with Chihuahua cheese, pickled jalapeños, and green onion. Served with sides of smashed avocado, pico de gallo, and cilantro-tajín yogurt.
Nutritional facts
Protein
22g
Carbs
29g
Calories
420kcal
Fat
25g
Ingredients
Mini Bell Pepper, Ground Beef, Plum Tomato, Chihuahua Cheese, Tomato Puree, Avocado, Onion, Greek Yogurt, Lime, Pickled Jalapeno Peppers, Black Beans, Cilantro, Green Onion, Red Onion, Mexican Oregano, Jalapeno Peppers, Lime Juice, Canola and Olive Oil Blend, Garlic, Kosher Salt, Tajin Spice, Serrano Peppers, Ancho Powder, Extra Virgin Olive Oil, Cumin, Allspice
Contains milk.
Reviews
4.4
Based on 55 reviews
Caitlin · 03/25/26
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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