Sheet Pan Bell Pepper Nachos
Overview
Prep Time: 15 min • Cook Time: 10
Total Time: 25 min
These bell pepper nachos are a fun low carb twist on classic nachos. The peppers give it a nice crunch and sweetness that a chip doesn’t give. It takes less than 30 minutes to whip together, making it an easy weeknight dinner!
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what you’ll need:
1 1/2 lb ground turkey
2 red bell peppers
2 green bell peppers
2 yellow bell peppers
1 large tomato
1/2 small red onion
1 1/2 cups shredded mexican cheese
2 tbs Cilantro chopped
2 jalapenos (optional)
3 tbs Sour cream
1 packet taco seasoning
3 large avocados
1 lime juiced
Garlic powder
Salt & pepper
Instructions:
Note* This recipe makes about 6 servings, I stored the leftovers in the fridge and placed it back in the oven on broil when reheating. Being able to reheat is another perk of using bell peppers instead of chips!
Start of by preheating your oven to 400 degrees.
In a pan on medium high heat add in the ground turkey. Cook about 5-7 minutes until brown. Once browned add in the taco seasoning and mix well. Add water if the taco seasoning packet requires.
Meanwhile cut all the bell peppers into 6ths removing the stem and seeds. This should make the bell peppers like little cups. Place on a large baking sheet facing up.
Add in the cooked taco meat to the peppers and top with the shredded cheese.
Bake for 7 minutes until the cheese has melted and the peppers have warmed up. You want them to still have a crunch!
Next make the guacamole by mixing together 3 small avocados, juice of 1 lime, 1/4 red onion diced, and a good sprinkle of salt, pepper, & garlic powder.
Once it’s out of then oven it’s time for the fun part! The toppings!!
The toppings I chose to use were diced tomato, diced red onion, sour cream, sliced jalapenos, and chopped cilantro but feel free to use your favorites! Once your toppings are on serve immediately and enjoy!!