Mini Bell Pepper Nachos

Recipe - Dearborn Market

Prep Time20 Minutes

Servings6

Cook Time20 Minutes

Calories327

Ingredients

1 lb 93% lean ground beef

2 tbs less sodium taco seasoning

1 bag (1 pound) mini sweet peppers, tops trimmed and halved lengthwise

1 cup drained and rinsed reduced sodium black beans

1/2 cup drained canned or thawed frozen corn

1 cup shredded reduced fat Cheddar cheese

1 avocado, peeled, pitted and chopped

1 Roma tomato, chopped

1 1/2 cups shredded romaine lettuce

1/2 cup plain nonfat Greek yogurt

Directions

1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large skillet, cook beef over medium-high heat 8 minutes or until browned, breaking up beef with side of spoon. Stir in taco seasoning and ½ cup water; heat to a boil. Reduce heat to medium-low; cook and stir 3 minutes or until liquid is absorbed. Makes about 3 cups.

2. Place peppers, cut side up, on prepared pan; top with beef mixture, beans, corn and cheese. Bake 20 minutes or until golden brown and cheese melts.

3. Serve nachos topped with avocado, tomato, lettuce and yogurt.

Chef Tip: To customize nachos, serve with black olives, cilantro, green onions, hot sauce, jalapeño, limes, radish, red onion and/or salsa.

Nutritional Information

14 g Fat
5 g Saturated Fat
62 mg Cholesterol
407 mg Sodium
21 g Carbohydrates
6 g Fiber
6 g Sugars
1 g Added Sugars
28 g Protein

20 minutes

Prep Time

20 minutes

Cook Time

Servings

327

Calories

Directions

2. Place peppers, cut side up, on prepared pan; top with beef mixture, beans, corn and cheese. Bake 20 minutes or until golden brown and cheese melts.

3. Serve nachos topped with avocado, tomato, lettuce and yogurt.

Chef Tip: To customize nachos, serve with black olives, cilantro, green onions, hot sauce, jalapeño, limes, radish, red onion and/or salsa.