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.
Mini Bell Pepper Nachos
Ingredients
- 8 ounces (230g) baby bella mushrooms, minced
- 1 pound (450g) lean ground beef
- 2 tablespoons taco seasoning
- 1 pound (450g) mini sweet bell peppers, sliced lengthwise and deseeded
- 1 cup (90g) shredded Mexican cheese
- 1 avocado
- 1 lime, juiced
- 1/4 cup (40g) sour cream
- 1 jalapeno (optional)
- 1/4 cup (40g) red onion, minced
- 2 tablespoons 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.
Serves: 8 | Serving Size: 1/8 recipe
Nutrition (per serving): Calories: 228; Total Fat: 13g; Saturated Fat: 7g; Monounsaturated Fat: 2g; Cholesterol: 47mg; Sodium: 232mg; Carbohydrate: 11g; Dietary Fiber: 3g; Sugar: 4g; Protein: 18g
