I don’t care if it’s Christmas Day, St. Patrick’s Day or Halloween: Nachos are always welcome here.
There is just something about them!
But I do feel shafted when we get to the middle of the pile, and you gotta start grabbing chips with no toppings on them.
No. Freaking. BUENO.
Stand with me.
I found this recipe from Jess Dukes, adapted from the original on the Beachbody Blog and it was perfect for a quick Sunday night meal! I love it because it’s a healthier version of the flavors we all know and love, it’s ahem, appropriately spread out so the toppings are even (see photo above), and the peppers add a great crunch to the base while also being a source of beneficial nutrients — something those fried, salty tortilla chips just can’t offer 😉
I’ve been following a nutrition plan that offers a flexible approach to eating healthy foods that doesn’t involve counting calories or giving up wine, carbs or treats! I love the exploratory relationship it creates with new foods, especially vegetables, and I can’t wait to share more of our favorite recipes so far.
Y’all already know I’m the veggie queen — this is totally my bag, baby.
If you’ve been looking to upgrade your nutrition whether to lose weight, gain some knowledge and self-discipline, finally find something that is simple, sustainable and gets the results, or all the above, let me know what you’re struggling with!
I would love to help match you to a healthy nutrition plan that will WORK for you and your lifestyle!
Plus, I can always help direct you to a supportive community and an amazing wealth of healthy recipes to keep you going and committed without EVER skimping on flavor!
Cuz Mama don’t play dat.
Spices are freebies on my plans so let’s make art with them, yeah?
Sweet Pepper Nachos
Equipment
- Baking sheet
- Nonstick skillet
- Parchment paper or nonstick liner
Ingredients
- 1 lb ground turkey or beef 93/7 or lean
- 1 tsp minced garlic
- 1/2 onion chopped
- 2 Tbsp cilantro chopped, plus more for garnish
- 1.5 tsp garlic powder
- 1 tsp paprika
- 2 tsp cumin
- 1 tsp salt
- 1/4 cup tomato sauce
- 1/4 cup broth of choice
- 15 mini sweet bell peppers halved and seeded
- 1/2 cup Mexican shredded cheese blend
- 1 small avocado diced
- 2 Tbsp sour cream or plain Greek yogurt
- Fresh salsa or pico de gallo
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a nonstick skillet over medium heat, spray with cooking spray and add onion. Cook for 2 minutes and then add ground meat, garlic, cilantro, garlic powder, salt, cumin, paprika and salt. Cook for 5 minutes, or until turkey is cooked thoroughly.
- Add tomato sauce and broth and mix. Allow to simmer for 5 minutes and then remove from heat.
- While the meat is cooking, lay out mini pepper halves on baking sheet. Fill with turkey mixture. Sprinkle with cheese and bake in the oven for 10 minutes.
- Remove from oven. Mix sour cream or plain Greek yogurt with a little bit of water until you are able to drizzle it with a spoon. Then drizzle sour cream over mini peppers, garnish with what you like (avocado, salsa, jalapeno and/or fresh cilantro) and enjoy!
Notes
Product Recommendation
I’ve been trying to go less-waste in my household which is honestly a baby step by baby step process. We (un)learn as we go, you know?
One item at a time.
One thing I’ve replaced recently was foil and disposable cooking papers like wax or parchment in favor of these nonstick silicon liners for my bake pans:
They work like a charm and nothing ever sticks to them. It’s truly a beautiful thing.
If there’s one thing I really REALLY despise it’s scrubbing the caked on grime from bake pans.
These guys retain nothing, are reusable and they’re top rack friendly in your dishwasher! 🙌 I love knowing I’m lessening my footprint by making changes like this in the kitchen, too.
