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Photo of Bell Pepper Nachos by Karim Saad by WW

Bell Pepper Nachos by Karim Saad

8
Points®
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Green bell pepper

1 medium

Red bell pepper

1 medium

Orange bell pepper

1 medium

Yellow bell pepper

1 medium

Uncooked 93% lean ground beef

1 pound(s)

Taco seasoning mix

1 Tbsp

Shredded part skim mozzarella cheese

½ cup(s)

Avocado

1 medium

Tomato

3 Tbsp, finely chopped

Cilantro

3 Tbsp, finely chopped

Red onion

3 Tbsp, minced

Jalapeño pepper

1 small, seeded (or with seeds), finely chopped, or to taste

Table salt

¼ tsp

Lime

1 medium, for juice

Reduced fat sour cream

2 Tbsp

Instructions

  1. Preheat the oven to 350°F.
  2. Heat a large nonstick skillet over medium-high for 4 minutes. Spread the beef out in the skillet and let it cook without touching for 2 minutes. Season with the taco seasoning (or salt, pepper, garlic powder, onion powder, chili powder, and cumin). After 2 minutes, break up the beef with a wooden spoon and cook for an additional 3 to 4 minutes and then set it aside.
  3. Core the peppers and cut them into chip-size pieces.
  4. Place the peppers in a single layer on a large baking sheet and top with the beef and cheese. Bake until the cheese is melted, about 5 to 7 minutes.
  5. Meanwhile, in a medium bowl, make the guacamole by mashing together the avocado, tomatoes, cilantro, red onions, jalapeño, salt, and lime juice. Taste and adjust the seasonings.
  6. Top the bell pepper nachos with the guacamole, sour cream, and an optional drizzle of yogurt Ranch dressing.
  7. Serving size: 1/4 of nachos

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