Bell Pepper Nachos

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Prep Time

25mins

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Time to Table

35mins

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Serves

10

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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

  1. 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.
  2. Top with the beef, tomatoes, onion, jalapeño and olives. Sprinkle with the cheese.
  3. Bake for 10 minutes or until the cheese is melted and the peppers are crisp-tender.
  4. 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

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