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.
Servings: 6 servings
Ingredients
- 6 large bell peppers
- 1 pound ground beef or ground turkey
- 2 tablespoons taco seasoning
- ¾ cup can 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
Instructions
- 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
Video
Notes
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
Nutrition
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
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