Pepper Nachos
My cravings for potato chips and tortilla chips never seem to go away. In an effort to not give into a “cheat” meal I made these pepper nachos. Boy oh boy were they delicious, and I didn’t feel guilty that I was eating horribly. I used a combination of different colored peppers with mine as I like a colorful plate, but use whatever color peppers are your favorite.
Toppings
I didn’t add a boat load of toppings to mine. When making them I kind of felt more was less. I stuck with the protein, fiber and of course the best food group around cheese. I then added in a few veggies to top, however feel free to add as many veggies as you would like. You can’t go wrong with veggies.
Pepper Nachos
Pepper Nachos
The perfect weeknight, Friday night or weekend snack; you name it. I got you covered ladies and gents!
Ingredients
Nachos
- 1 lb Ground Turkey
- 1 Can Black Beans Drained & Rinsed
- 1/4 Cup Shredded Pepper Jack Cheese
- 2-3 Peppers Cut into 8ths
- 1 Tsp Smoked Paprika
- 1 Tbsp Lime Juice
- Dash Lawrey’s Season Salt
Toppings
- 1 Avocado Diced
- 1 Jalapeño Sliced (optional)
- 1/4 Cup Cilantro Washed
- 1/4 Cup Plain Non-Fat Greek Yogurt
- 1/4 Cup Salsa
- Hot Sauce
Instructions
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Brown ground turkey. Once cooked through add in lime juice, smoked paprika, garlic powder and Lawrey’s season salt. Stir thoroughly.
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While turkey is browning, wash and cut peppers into eighths. To do this cut the pepper in half and then cut each half into quarters. Set aside.
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Wash cilantro, pull off leaves and set aside.
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Combine browned ground turkey and washed black beans. Mix thoroughly.
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Place pepper halves on a cookie sheet and fill with turkey, black bean mixture. Top with shredded pepper jack cheese.
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Bake at 425° for 10 minutes and then place under broiler to crisp up melted cheese.
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Top with avocado, jalapeño, cilantro, salsa, greek yogurt and hot sauce.
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Enjoy!
