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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