Bell Pepper Nachos
Prep Time
25mins
Time to Table
35mins
Servings
10
Ingredients
- 30 mini bell peppers, halved lengthwise, seeds and veins removed
- 12-ounce package fully cooked taco beef crumbles
- 1 tomato, seeds removed and chopped
- 1/3 cup chopped red onion
- 1 jalapeno, sliced
- 1 ounce can sliced ripe olives, drained
- 2 cups shredded Mexican blend cheese
- 1 avocado, chopped
- 1/3 cup chopped fresh cilantro
- 3/4 cup Daisy Sour Cream
Tips
Cooking Tip:
Avocado vs. Air: Rub 1 tablespoon of olive oil onto exposed flesh of avocado to keep it from turning brown once exposed to air.
Ingredients
- 30 mini bell peppers, halved lengthwise, seeds and veins removed
- 12-ounce package fully cooked taco beef crumbles
- 1 tomato, seeds removed and chopped
- 1/3 cup chopped red onion
- 1 jalapeno, sliced
- 1 ounce can sliced ripe olives, drained
- 2 cups shredded Mexican blend cheese
- 1 avocado, chopped
- 1/3 cup chopped fresh cilantro
- 3/4 cup Daisy Sour Cream
Tips
Cooking Tip:
Avocado vs. Air: Rub 1 tablespoon of olive oil onto exposed flesh of avocado to keep it from turning brown once exposed to air.
Directions
- Heat the oven to 425 degrees. Line a large-rimmed baking sheet with foil, and coat with nonstick cooking spray. Arrange the bell peppers on the foil.
- Top with the beef, tomatoes, onion, jalapeño, and olives. Sprinkle with the cheese. Bake for 10 minutes or until the cheese is melted and the peppers are crisp-tender.
- Top with the avocado, cilantro, and sour cream.
- Calories:315
- Cholesterol:60
- Dietary Fiber:5
- Protein:16
- Sodium:322
- Total Carbohydrate:15
- Total Fat:21
