Mini Bell Pepper Nachos

This delicious recipe from Love & Zest reimagines a classic comfort food. Serving nachos in bell peppers gives the dish a tasty crunch as well as extra fiber and nutrients. Mushrooms add vitamin D and give the dish a hearty texture. It’s a great make-ahead lunch or dinner for just 303 calories per serving.

under 25 mins
breakfast

Ingredients for servings

    Nachos

  • 8 oz baby bella mushrooms minced

  • 1 lbs lean ground beef

  • 2 tbsp taco seasoning

  • 1 lbs mini sweet bell peppers sliced lengthwise and deseeded

  • 1 cup Mexican cheese shredded

  • 1 avocado

  • 1 lime juiced

  • 0.25 cup sour cream

  • 1 jalapeno (optional)

  • 0.25 cup red onion minced

  • 2 tbsp cilantro chopped

Directions

  • Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.

  • In a large food processor, add mushrooms and process until minced.

  • In a large sauté pan, cook ground beef over high heat until brown; add taco seasoning to coat beef. Stir in mushrooms; remove from heat.

  • Place mini pepper halves on the baking sheet and stuff each with beef and mushroom blend. Top each pepper with cheese and bake for 15 minutes.

  • While the peppers are baking, add avocado, lime juice, sour cream and jalapeno (if using) to the bowl of a food processor; process until smooth and creamy.

  • Once nachos are done baking, garnish each with red onion, avocado cream and cilantro.

Notes

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