Mexican Mini Bell Pepper Nachos

Satisfy nacho cravings without the chips.

Yield: 6 servings

 

½ lb lean ground beef

26 mini bell peppers

6 Tbsp salsa

1 cup shredded, reduced-fat Mexican cheese blend, packed (4 oz)

½ cup tomato, diced

¼ cup green onion, diced

1 large avocado, diced

Cilantro, chopped (for garnish)

 

Preheat oven to 400° F.

Heat a medium pan over medium-high heat and add the ground beef. Cook, breaking up meat into pieces, until no longer pink inside.

Cut the stem off each pepper and cut in half lengthwise, removing the seeds and white flesh.

Spray a baking sheet with cooking spray and arrange the peppers on it, cut sides up.

Stir the salsa into the cooked beef and fill the peppers with the beef mixture. Sprinkle with the cheese.

Bake until the cheese is melted, about 5 to 7 minutes.

Sprinkle on the tomato, green onion, avocado and cilantro. Serve immediately.

 

Recipe courtesy of FoodFaithFitness.

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