Sheet Pan Loaded Bell Pepper Nachos
Ingredients
The nachos
-
1
lb
mini rainbow peppers
-
1
lb
ground beef (90% lean)
-
2
cloves
garlic
-
2
tsp
chili powder
-
1 ½
tsp
cumin
-
1
tsp
dried oregano
-
½
tsp
onion powder
-
½
tsp
salt
-
½
cup
chunky salsa
-
1
cup
shredded cheese (Colby jack or Mexican)
Toppings
-
½
cup
chopped cherry tomatoes
-
¼
cup
sliced black olives
-
1-2
jalapeños, sliced
-
1-2
Tbsp
fresh cilantro, chopped
-
sour cream (optional)
-
avocado (optional)
-
guacamole (optional)
Instructions
- Preheat the oven to 400°F and arrange the mini bell pepper halves on a sheet pan.
- In a skillet, cook the ground beef over medium heat until browned, draining excess liquid.
- Add minced garlic, chili powder, cumin, oregano, onion powder, and salt to the beef, cooking until well mixed.
- Stir in the salsa and cook for an additional 5 minutes.
- Spoon the beef mixture into the bell pepper halves and top with shredded cheese.
- Bake in the oven for 10 to 12 minutes until the peppers are tender and the cheese is melted.
- Remove from the oven and add your desired toppings before serving warm.
Nutrition Facts (estimated)
Servings
6
Calories
220
Total fat
10.6g
Total carbohydrates
9.3g
Total protein
18g
Sodium
530.3mg
Cholesterol
0mg
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