What We're Eating: Bell Pepper Nachos

Looking to add some "Pep" to your dinner tonight? Bell Pepper Nachos are a great way to boost your vitamin intake, reduce your overall saturated fat intake, and satisfy your cravings all at once! They are high in Vitamin A, Vitamin C, fiber, protein, and bursting with flavor! You can even substitute black beans if you prefer a plant-based protein source. A dollop of low-fat Greek yogurt in place of sour cream can give it an added tangy boost with a protein punch!

Ingredients

• 1 lb mini bell peppers, halved and seeded
• 1 lb ground chicken/turkey or 1 can black beans
• 1 tsp chili powder
• ½ tsp ground cumin
• ½ tsp garlic powder
• ½ tsp oregano
• Dash of salt
• 2/3 cup shredded cheese
• 2 cups salsa
• Fresh cilantro (chopped)
• 1 lime
• Optional toppings: Avocado, jalapeño, tomato, lettuce, olives, sour cream, or Greek yogurt

Instructions

1. Preheat oven to 400F and line a baking sheet with parchment paper and aluminum foil.
2. Place halved mini bell peppers on baking sheet, cut side up.
3. Brown meat in a skillet until fully cooked (warm black beans if using).
4. Add seasoning and ¼ cup of salsa and mix/sauté to combine.
5. Fill peppers with mixture, remaining salsa, shredded cheese, and cilantro.
6. Bake for 5 to 10 minutes.
7. Remove from oven, top with desired toppings, sprinkle with lime juice, and serve!