Description
A healthier, colorful twist on classic nachos, using mini bell peppers instead of chips, topped with savory seasoned meat, cheese, and fresh toppings.
Ingredients
Units
Scale
- 15–20 mini bell peppers, halved and deseeded
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1/2 cup water
- 1 cup shredded cheddar cheese
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels (fresh or canned)
- 1/4 cup sliced black olives
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced
- 1/4 cup sour cream (optional)
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Arrange the halved mini peppers cut side up on a large baking sheet lined with parchment paper.
- In a skillet over medium heat, cook the ground beef or turkey until browned, breaking it up as it cooks.
- Drain excess fat, then stir in the taco seasoning and water. Simmer for 5 minutes until thickened.
- Spoon the seasoned meat evenly into each mini pepper.
- Top with black beans, corn, and shredded cheese.
- Bake in the preheated oven for about 10-12 minutes, or until cheese is melted and bubbly.
- Remove from oven and garnish with black olives, red onion, cilantro, avocado, and sour cream if desired.
- Serve warm and enjoy!
Notes
- For a vegetarian option, replace meat with cooked quinoa or extra beans.
- Feel free to add jalapeños for extra heat.
- Use dairy-free cheese to make it vegan.
- Perfect for meal prep or as a party appetizer.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 3g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 50mg