Sheet Pan Bell Pepper Nachos
Colorful bell peppers, seasoned ground turkey, melted cheese, and fresh toppings come together in these easy Sheet Pan Bell Pepper Nachos for a fresh take on taco night.
Servings 6
Calories 423kcal
Ingredients
- 1 1/2 lb ground turkey
- 2 red bell peppers, halved, destemmed, and seeded
- 2 green bell peppers, halved, destemmed, and seeded
- 2 yellow bell peppers, halved, destemmed, and seeded
- 1 1/2 cups shredded mexican cheese
- 1 packet taco seasoning
For the guacamole
- 3 large avocados
- 1 lime, juiced
- 1/4 red onion, finely diced
- sprinkle of garlic powder
- sprinkle od salt and pepper
Optional toppings
- cilantro, chopped
- red onion, finely diced
- sour cream
- jalapenos, finely diced
- roma tomatoes, diced
Instructions
- Preheat your oven to 400°F.
- Heat a large skillet over medium-high heat. Add the ground turkey and cook for 5-7 minutes, breaking it apart as it browns. Stir in the taco seasoning and prepare according to the package directions, adding water if needed.
- While the turkey cooks, cut the bell peppers into sixths, removing the stems and seeds to create scoop-shaped pieces. Arrange them cut-side up on a large baking sheet.
- Spoon the taco meat evenly into each bell pepper, then top with the shredded cheese.
- Bake for about 7 minutes, or until the cheese has melted and the peppers are warmed through but still slightly crisp.
- While the peppers bake, make the guacamole by mashing the avocados with the lime juice, diced red onion, salt, pepper, and garlic powder until well combined.
- Top the bell pepper nachos with the guacamole and your favorite toppings, such as diced tomatoes, diced red onion, sour cream, sliced jalapeños, and chopped cilantro. Serve immediately.
Nutrition
Calories: 423kcal | Carbohydrates: 17g | Protein: 37g | Fat: 25g | Fiber: 9g | Calcium: 216mg | Iron: 2mg