Bell Pepper Nachos
These easy bell pepper nachos are a great low carb alternative to your favorite Mexican appetizer. Easy to make and ready to serve in 30 minutes.
- 6 large bell peppers
- 1 pound ground beef or ground turkey
- 2 tablespoons taco seasoning
- ¾ cup canned black beans rinsed and drained
- ¾ cup sweet yellow corn thawed
- 1 jalapeño sliced, optional
- ½ to 1 cup reduced-fat shredded Mexican cheese blend
Preheat the oven to 375°F. Coat a large baking sheet (or 2 standard sheets) with nonstick oil or line with parchment paper.
Use a small sharp knife to core the stem from the pepper. Then slice the pepper in half and then slice each half into 3 equal parts. Each pepper will create 6 “chips”. Lay the bell pepper chips on the prepared baking sheet in a single layer with the insides facing up.
In a large heated skillet, stir the ground beef until its cooked through and crumbled. Add the taco seasoning, along with 2/3 cup water and stir. Add the black beans, corn and jalapeños, if using. Mix until well combined and heated through.
Spoon the mixture over the bell pepper pieces. Sprinkle the cheese on top and bake until the cheese melts, about 10 minutes.
Serve warm with your favorite toppings
Storage: Store any leftovers of the meat mixture in an airtight container in the fridge for up to 3 days. If you have any assembled bell pepper nachos, you can store them in the fridge as well for up to 3 days, but the peppers may soften.
Loaded Bell Pepper Nachos Excerpted from Joy Bauer's Super Food: 150 Recipes for Eternal Youth. Copyright © 2020
Calories: 243kcal | Carbohydrates: 15g | Protein: 14g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 133mg | Potassium: 563mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3880IU | Vitamin C: 157mg | Calcium: 29mg | Iron: 3mg