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–+ servings

Bell Pepper Nachos

Diet:
Egg-free
Nut-free
Vegetarian
Total Time: 20 minutes
Makes: 4 servings
Per portion: 448kcal

Ingredients
 

  • 16 oz. lean ground beef (or pork, chicken, meatless crumbles)
  • 2-3 bell peppers (any colors)
  • 1 cup mexican cheese (or cheddar)
  • ½ white onion
  • 2 garlic cloves
  • ¼ red onion (sliced or diced)
  • 1 avocado (diced)
  • ½ cup tomatoes (diced)
  • ½ cup sour cream (1-2 tbsp in ea. portion)
  • jalapeño (sliced, optional)
  • cilantro (optional)

Spices (or use your favorite taco seasoning packet)

  • 1 tbsp cumin
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • ½ tsp chipotle seasoning
  • ⅛ tsp cayenne
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • salt (big pinch)
  • pepper (big pinch)

Instructions

  • Preheat oven to 400F. In a pan, over med/high heat, heat 1 tbsp. olive oil and sauté diced white onion for 2-3 minutes
  • Add minced garlic. Sauté for about 30 seconds and then add ground beef, mixing the onion/garlic mixture in with the beef as it begins to cook add spices and mix to toast them. Then add 1/3 cup of water. Let simmer 3-5 minutes (if you’re using anything under 90% lean, you may want to drain the extra fat before adding your spices).
  • Slice your bell peppers (leaving them wide enough to scoop up toppings) and place them on an ungreased baking sheet or parchment paper. When beef finishes cooking, add to bell peppers. Add cheese. Place in oven for 5 minutes (until cheese has melted all the way)
  • Take out and add sour cream, sliced jalapeño, avocado, tomatoes, diced red onion, and cilantro
  • You can add, or omit anything you want to!

Nutrition

Serving: 1 serving | Balanced: 1 | Cal: 448 kcal | Carb: 16 g | Protein: 33 g | Fat: 28 g