Healthy Loaded Bell Pepper Nachos
Skip the Chips!
We're not sure why it took us so long to create this stupendous recipe! We've been dipping bell pepper pieces into salsa and guac for years, so why not use 'em to create the best nachos ever?! Easy, so flavorful, and way healthier than downing a plate of smothered fried tortillas...
Loaded Bell Pepper Nachos
1/4th of recipe (6 loaded nachos): 150 calories, 5g total fat (2.5g sat. fat), 370mg sodium, 10g carbs, 2g fiber, 5.5g sugars, 15.5g protein
Click for WW Points® value*
Prep:
15 minutes
Cook:
15 minutes
Ingredients:
12 sweet mini bell peppers (each about 2 1/2 inches long)
8 oz. raw extra-lean ground beef (4% fat or less)
1/4 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. each salt and black pepper
1/4 cup black beans, drained and rinsed
1/4 cup shredded reduced-fat Mexican-blend cheese
2 tbsp. seeded and chopped jalapeño pepper
1/4 cup salsa
3 tbsp. light sour cream
2 tbsp. chopped scallions
Optional topping: sliced black olives
Directions:
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
Slice off and discard the stem end of each pepper. Remove and discard seeds. Slice each pepper in half lengthwise, and lay them on the baking sheet, cut sides down.
Bake for 5 minutes. Flip pepper halves. Bake until soft, about 5 more minutes.
Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Add beef, and sprinkle with seasonings. Cook and crumble for about 5 minutes, until fully cooked.
Thoroughly blot excess moisture from pepper halves. Arrange them in the center of the sheet. Top with beef, beans, cheese, and jalapeño pepper.
Bake until cheese has melted, about 3 minutes.
Top with salsa, sour cream, and scallions.
MAKES 4 SERVINGS
Hungry for More Healthy Bar Food?
Chew on this:
October is National Pork Month. Shout out to these crazy-good Open-Faced Pretzel-Coated Pork Sliders. We wish we had some right now!
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