Bell pepper nachos
4
Points®
Temps total: 50 min • Préparation: 20 min • Cuisson: 30 min • Portions: 6 • Difficulté: Facile
Check out this twist on classic nachos!
Ingrédients
Chili powder
1½ tbsp(s)
Ground cumin
2 tsp(s)
Smoked paprika
1 tsp(s)
Table salt
1 tsp(s)
Garlic powder
½ tsp(s)
Onion powder
½ tsp(s)
Dried oregano
½ tsp(s)
Cayenne pepper
¼ tsp(s)
Uncooked 99% fat-free ground turkey breast
12 oz
Water
½ cup(s)
Apple cider vinegar
1 tbsp(s)
Unpacked light brown sugar
1½ tsp(s)
Sweet mini baby bell peppers
21 pepper(s), halved and seeded
Reduced-fat cheddar cheese
1¼ cup(s), shredded
Jalapeño pepper
2 small, thinly sliced (optional)
Large canned ripe black olives
8 item(s), large, thinly sliced
Light sour cream
¼ cup(s)
Cilantro
4 tbsp(s), chopped
Instructions
1
Preheat oven to 425°F. Line a large rimmed baking pan with parchment paper.
2
To make turkey seasoning, in a small bowl, mix together chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano and cayenne; set aside.
3
Place turkey in a large nonstick skillet over medium heat; cook, breaking apart meat with back of spoon, until no longer pink, 4-5 minutes. Sprinkle turkey with seasoning mixture and stir in water; reduce heat to medium-low and simmer, stirring occasionally, until most of liquid is absorbed, 10-15 minutes. Stir in vinegar and sugar; simmer 2-3 minutes more.
4
Arrange pepper halves, cut-side up, in a single layer on prepared pan.
5
Evenly divide turkey mixture among peppers and sprinkle with cheese; top with jalapeno slices, if using.
6
Bake until heated through and cheese is melted, 8-10 minutes.
7
Remove from oven; top with olives, sour cream and cilantro. Serve immediately.
8
Serving size: 7 nachos
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