I LOVE Mexican food. The hotter and spicier the better. Since living with candida flare ups, I need to not only stay away from gluten but also from corn which makes it difficult to enjoy one of my favorites – nachos.
Thank you Hungry Girl for suggesting this AWESOME recipe. I have been known to eat my bell pepper pieces with salsa, so when I saw this recipe using them to create nachos I was thrilled!
It is easy, so flavorful, and way healthier than downing a plate of smothered fried tortillas…
Prep: 15 minutes Cook: 15 minutes MAKES 4 SERVINGS
1/4th of recipe (6 loaded nachos): 150 calories, 5g total fat (2.5g sat fat), 370mg sodium, 10g carbs, 2g fiber, 5.5g sugars, 15.5g protein. SmartPoints® value 3*
12 sweet mini bell peppers (each about 2 1/2 inches long)
8 oz. raw extra-lean ground beef (4% fat or less) or ground turkey
1/4 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. each salt and black pepper
1/4 cup black beans, drained and rinsed
1/4 cup shredded reduced-fat Mexican-blend cheese
2 tbsp. seeded and chopped jalapeño pepper
1/4 cup salsa
3 tbsp. light sour cream (optional)
2 tbsp. chopped scallions
Optional topping: sliced black olives
- Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
- Slice off and discard the stem end of each pepper. Remove and discard seeds. Slice each pepper in half lengthwise, and lay them on the baking sheet, cut sides down.
- Bake for 5 minutes. Flip pepper halves. Bake until soft, about 5 more minutes.
- Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Add beef (or ground turkey), and sprinkle with seasonings. Cook and crumble for about 5 minutes, until fully cooked.
- Thoroughly blot excess moisture from pepper halves. Arrange them in the center of the sheet. Top with beef, beans, cheese, and jalapeño pepper.
- Bake until cheese has melted, about 3 minutes.
- Top with salsa, sour cream, and scallions.
Doesn’t this sound YUMMY! I’m sure there won’t be any leftovers for lunch the next day.
Have a ThirtyOne-derful day!