Bell Pepper Nachos

out  I have been very busy writing my next book and haven't shared a recipe in a while even though I have been cooking more than ever - creating and recreating.

I have also been searching for recipes on the internets and cookbooks and found so many were filled with unhealthy ingredients.  With a few tweaks though, they could be transformed and that is what led me to this gem.  

So today I am sharing my Bell Pepper Nachos. You will not even miss the corn chips as the peppers are so sweet and delicious. Okay, you might miss them a bit but these will still hit the spot. A great Sunday afternoon snack for the family.

Enjoy.
Susanne


Bell Pepper Loaded Nachos
Serves 6 

6 large red, yellow or orange bell peppers
1 pound ground meat (turkey, beef, lamb)
Taco Seasoning 
¾ cup canned black beans, rinsed and  drained
¾ cup organic, Non-GMO, cooked corn kernels, fresh or canned
¾ diced tomatoes
¼ cup sliced jalapenos (optional)
½ to 1 cup goat cheddar  cheese or Mexican cheese blend

Toppers:

Salsa
Sour Cream
Non-fat Greek Yogurt
Chopped Scallions

Preheat the oven to 375° F.  Prepare a large baking pan with parchment or use a silpat liner.  Set aside.

Remove the stems and seeds from the bell pepper and cut each into quarters. Lay the bell pepper chips in a second layer with their insides facing up.

In a large heated skillet, cook the ground meat, Add the taco seasoning along with about ⅔ cups water.  Add the black beans, corn, and jalapenos, if using. Mix well until well combined and heated through. 

Spoon the meat, bean mixture over the bell pepper pieces. Sprinkle on the cheese and bake for about 10 minutes, until the cheese is melted. 

Remove the baking sheet from the oven. Either place toppings on peppers  or  serve toppings on the side.