mini bell pepper chicken nachos... 20 minutes

the goods:

1 teaspoon vegetable oil

2 cloves garlic, minced

6 scallions, sliced, white and green parts separated

1 and 1/2 cups shredded cooked chicken

1 teaspoon chili powder

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon red pepper flakes

1/8 teaspoon dried oregano

1/4 teaspoon paprika

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup salsa

1 pound mini bell peppers

1 and 1/2 cups shredded cheddar/Monterey Jack cheese blend

Heat oven to 350 degrees. In a large skillet over medium heat, heat oil. Add garlic and white parts of scallions and cook, 1 minute. Stir in spices; cook 30 seconds, stirring constantly. Add chicken and toss until chicken is well coated in spice mixture and heated through, 1 to 2 minutes. Remove from heat and stir in salsa. Slice the ends off each mini bell pepper and slice in half lengthwise. Remove seeds and ribs and arrange on a rimmed baking sheet. Spoon chicken mixture evenly over peppers. Sprinkle with cheese and bake 10 minutes. Remove from oven and sprinkle with scallion greens.