Bell Pepper Nachos
These easy bell pepper nachos are a great low carb alternative to your favorite Mexican appetizer. Easy to make and ready to serve in 30 minutes.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 large bell peppers
- 1 pound ground beef or ground turkey
- 2 tablespoons taco seasoning
- ¾ cup can black beans (rinsed and drained)
- ¾ cup sweet yellow corn (thawed)
- 1 jalapeño (sliced, optional)
- ½ to 1 cup reduced-fat shredded Mexican cheese blend
Instructions
- 1
Preheat the oven to 375°F. Coat a large baking sheet (or 2 standard sheets) with nonstick oil or line with parchment paper.
- 2
Use a small sharp knife to core the stem from the pepper. Then slice the pepper in half and then slice each half into 3 equal parts. Each pepper will create 6 “chips”. Lay the bell pepper chips on the prepared baking sheet in a single layer with the insides facing up.
- 3
In a large heated skillet, stir the ground beef until its cooked through and crumbled. Add the taco seasoning, along with 2/3 cup water and stir. Add the black beans, corn and jalapeños, if using. Mix until well combined and heated through.
- 4
Spoon the mixture over the bell pepper pieces. Sprinkle the cheese on top and bake until the cheese melts, about 10 minutes.
- 5
Serve warm with your favorite toppings