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Fresh Pepper Nachos

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!
Fresh Pepper Nachos
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
  1. In a large bowl, combine taco meat, pico de gallo, black beans, jalapeno, and avocado.
  2. Arrange the peppers on a baking sheet, fill with the filling, sprinkle on cheese and broil until cheese is melted, about 2-4 minutes.
  3. 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

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