Mini Bell Pepper Nachos
Prep: 20 minutes
Bake: 20 minutes • Serves: 8
1 pound Laura’s Lean 92% Lean Ground Beef
1 packet (1 ounce) taco seasoning
1 pound mini sweet peppers, tops trimmed and halved lengthwise
1 cup drained and rinsed black beans
1/2 cup fresh or frozen corn kernels, thawed if necessary
1 cup shredded Cheddar cheese
1 avocado, peeled, pitted and chopped
1 Roma tomato, chopped
1-1/2 cups shredded romaine lettuce
1/2 cup plain nonfat Greek yogurt
1.Preheat oven to 400°; spray rimmed baking pan with cooking spray. In large skillet, cook beef over medium-high heat 8 minutes or until browned, breaking up beef with side of spoon. Stir in taco seasoning and 2/3 cup water; heat to a boil. Reduce heat to medium-low. Cook 3 minutes or until thickened; stirring occasionally. Makes about 3 cups.
2.Place peppers, cut side up, on prepared pan; top with beef mixture, beans, corn and cheese. Bake 20 minutes or until golden brown and cheese melts.
3.Serve nachos topped with avocado, tomato, lettuce and yogurt.
Approximate nutritional values per serving (6 filled pepper halves):
261 Calories, 11g Fat (2g Saturated), 51mg Cholesterol,
508mg Sodium, 17g Carbohydrates, 5g Fiber, 20g Protein
Chef Tip:
For customizing nachos, serve with an assortment of toppings, such as black olives, cilantro, green onions, hot sauce, jalapeño, limes, radish, red onion and/or salsa.