Bell Pepper Nachos
Bell Pepper Nachos are a great low-carb meal that comes together fast for a weeknight meal. With all the normal nacho toppings, you won't miss the chips!
Ingredients
- 5 bell peppers, any color, cut into 1-1.5 inch pieces basically you are creating the "chips"
- 1 lbs ground turkey, chicken, or beef
- 1 small onion, diced we love onions, but you can omit if you don't like them
- 1 packet taco seasoning
- ¼ cup water
- 2 cups shredded cheese any flavor you like! Block is best, but pre-shredded works well too!
- ½ cup black and/or green olives, sliced we love olives, can omit if you prefer
Nacho Toppings
- diced tomatoes
- chopped lettuce
- salsa or hot sauce
- sour cream
- jalapenos
- cilantro
Instructions
- Preheat oven to 375°. You can line the sheet with tin foil or parchment paper if you like. Place the diced bell peppers on a large baking sheet, in a single layer.5 bell peppers, any color, cut into 1-1.5 inch pieces
- Make the taco meat. In a medium skillet over medium heat, add your ground meat, breaking it apart with a spoon. When it's broken up and half cooked, add the diced onions, if using. Continue to cook until meat is fully cooked and onions are softened.1 lbs ground turkey, chicken, or beef, 1 small onion, diced
- Add in the taco seasoning and water. Cooking and stirring until well incorporated and the water has been absorbed.1 packet taco seasoning, ¼ cup water
- Top the diced peppers with the taco meat mixture, then the cheese, then olives if using. Bake in 375° oven for about 15-20 mins. We like the peppers more on the crunchy side, so 15 mins is plenty for us. The cheese gets melty and the peppers soften ever so lightly.2 cups shredded cheese, ½ cup black and/or green olives, sliced
- Remove from oven. You can either top the whole pan with the nacho toppings if you plan on devouring the whole thing OR serve on individual plates with all the nacho toppings you like!diced tomatoes, chopped lettuce, salsa or hot sauce, sour cream, jalapenos, cilantro