21 Day Fix Mini Bell Pepper Nachos
Low Carb Nachos using mini bell peppers are not only cute, but so yummy! Juicy ground beef and simple fresh salsa give these the flavor they need. Don't forget your favorite toppings!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Appetizer
Cuisine: Mexican
Servings: 4 servings
Calories: 259kcal
1-2 T of homemade salt-free taco seasoning OR the following spices:
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- Sprinkle salt
- 1 lb ground meat I used 95% lean ground beef
- 1 lb mini peppers halved and seeded
- 2/3 cups shredded Cheddar cheese
- 2 cups prepared fresh salsa
- Fresh cilantro
- Lime
- Additional toppings - avocado, plain Greek yogurt, olives, etc
In a large skillet over medium heat, brown meat until just cooked through. Add spices and 1/4 cup of the fresh salsa. Sauté until well combined. Remove from heat.
Preheat oven to 400F and line a large baking try with parchment paper or aluminum foil. Arrange mini peppers in a single layer, cut-side up but very close together. Press down on peppers to make "chips".
Sprinkle with meat, the remaining salsa, shredded cheese, salt, and fresh cilantro. Bake for 5-10 minutes or until cheese is melty.
Remove from oven and top with desired toppings. Serve immediately.
1 Serving = 8 mini pepper halves
21 Day Fix: 1 RED, 2 GREEN, 1/2 BLUE plus toppings (per serving)
WW link for personal points: Mini Bell Pepper Nachos (don't forget to count toppings!)
Calories: 259kcal | Carbohydrates: 17g | Protein: 32g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 74mg | Sodium: 1056mg | Potassium: 1001mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4369IU | Vitamin C: 148mg | Calcium: 141mg | Iron: 4mg