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Fresh Pepper Nachos
Mini pepper nachos loaded with taco meat, cheese, Pico de Gallo, and black beans, topped with avocado and cilantro. A low-carb and veggie-filled alternative for snack-time, dinner-time, or anytime!
PREP TIME
15 mins
COOK TIME
4 mins
TOTAL TIME
19 mins
COURSE
Dinner
CUISINE
Mexican
SERVINGS
2
EQUIPMENT
- Oven
INGREDIENTS
- 1/2 lb. prepared taco meat
- 1/2 - 1 bag mini bell peppers, halved and seeded (or 2 large bell peppers)
- 1/2 cup black beans, rinsed and drained
- 1 jalapeno, sliced
- 1 medium avocado, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup cilantro, chopped
INSTRUCTIONS
- In a large bowl, combine taco meat, pico de gallo, black beans, jalapeno, and avocado.
- Arrange the peppers on a baking sheet, fill with the filling, sprinkle on cheese and broil until cheese is melted, about 2-4 minutes.
- Serve with garnished cilantro.
NOTES
Profile Exchange: 4 oz lean protein, 2 cups vegetables, 2 fats, 1/2 starch
Looking for a great side to pair with these Fresh Pepper Nachos?
Try this Mexican Cauliflower Rice!
KEYWORD
Low-Carb Nachos, Mini Peppers, Stuffed Peppers
