Bell Pepper Nachos
Ah, nachos. A classic bar snack usually served up as a mountain of fried chips smothered in cheese…and totaling upwards of at least 500 calories.
To trim down the calories, here’s a recipe for Bell Pepper Nachos, created by Beachbody Social Media Specialist Dani Paris. These Bell Pepper Nachos taste like nachos (the bell pepper strips are a surprisingly good substitute for tortilla chips) but are actually healthy. They’re loaded with veggies, packed with lean protein, and they’re less than 300 calories a serving! Give them a try and tell us what you think.
In the recipe below, you’ll top wedges of sweet bell peppers with seasoned ground turkey, fresh pico de gallo, jalapeños, and sharp cheddar cheese (yes, these bell pepper nachos still have plenty of melted cheese — we’re not monsters, you know). You’ll want to devour them as soon as you pull them out of the oven! Do it, and you’ll be chowing down on two full servings of veggies.
If you want to add a little more flair to your bell pepper nachos, top them with diced avocado or a dollop of low-fat Greek yogurt.
Ingredients:
- Nonstick cooking spray
- ¼ medium onion, chopped
- 8 oz. raw 93% lean ground turkey
- 1 tsp. Taco Seasoning Blend (or packaged taco seasoning mix)
- ¼ cup water
- 1 medium yellow bell pepper, cut into 1-inch wide slices
- 1 medium orange bell pepper, cut into 1-inch wide slices
- ¼ cup shredded sharp cheddar cheese
- 1 medium jalapeño, seeds and veins removed, sliced (optional)
- ½ cup pico de gallo (or fresh tomato salsa)
Instructions
Here are your instructions:
Preheat oven to 375° F.
Heat medium saucepan over medium-high heat. Lightly coat with spray.
Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add turkey; cook, stirring frequently, for 4 to 5 minutes, or until turkey is no longer pink.
Add taco seasoning blend and water. Mix well; cook, stirring frequently, for 2 minutes, or until water evaporates.
Arrange peppers in an oven-proof baking dish; top with turkey mixture and cheese.
Bake for 5 to 8 minutes, or until cheese melts.
Divide pepper mixture evenly between two serving plates. Top with jalapeños (if desired) and pico de gallo; serve immediately.
Recipe Notes
