Baked Pepper Nachos has become one of my favorite meals to include in our families meal plan. They are also a great way for me to keep with my low carb diet but offer TJ one of his favorite meals.
Our family loved baked nachos before I started my journey eating healthier. Yet once you start counting calories and looking at carbs, you realize chips are really hard to fit into a low calorie, low carb diet. So nachos have been one of those things that we gave up, until I created this recipe!
One of the best things to do when you are starting to eat healthier is to find good substitutes for things you have eaten in the past or things I have been craving. Well I have been craving chips. So I started looking for substitutes and I found out that you can eat a whole bell pepper for less than 50 calories and it fulfills that crunchy savory craving.
But then realized you use bell peppers for chips in recipes also. You could serve them with dip at parties or even make baked nachos!
This recipe is great you can change it up for with your favorite ingredients like roasted corn, pico de gallo, salsa, queso, or whatever ingredients you have available to you. You can easily substitute what meat you have on hand or whatever kind of beans you have in your pantry.
This time I made the nachos with low fat ground beef, roasted corn and topped it with cilantro. I’m very excited that I get to not only share the recipe with you again, but I have a video showing you how easy it is to make this recipe!
- 1/2 lb ground chicken
- 1/2 can black beans
- 20 mini bell peppers
- 1 cup low fat cheese
- 1 tablespoon Taco Seasoning
- 1 roma tomato chopped
- 1/4 cup plain greek yogurt
- 1/4 cup black olive slices
- Preheat oven to 350
- Slice bell peppers into chip sized servings
- Cook meat with taco seasoning
- Layer peppers, taco meat, and cheese on a cookie sheet
- Heat till cheese is melted about 5-10 minutes
- Remove from oven and tops with tomatoes, yogurt, and black olives
Per Servings: 4 | Calories: 301 | Fat: 10 | Carbohydrate: 19 | Fiber: 6 | Protein: 25