Sheet Pan Bell Pepper Nachos

• servings: 6 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 lb bag mini rainbow peppers, sliced in half with seeds removed

1 lb 90% ground beef (you could also use ground turkey or chicken)

2 cloves garlic, minced

2 tsp chili powder

1 1/2 tsp cumin

1 tsp dried oregano

1/2 tsp onion powder

1/2 tsp salt

1/2 cup chunky salsa

1 cup Colby jack or Mexican cheese, shredded

1/2 cup chopped cherry tomatoes

1/4 cup sliced black olives

1 or 2 jalapeños, sliced

1 to 2 Tbsp fresh cilantro, chopped

Other additional toppings: sour cream, avocado, guacamole

Directions

Preheat oven to 400 degrees F and arrange mini bell pepper halves in a single layer on a sheet pan sprayed with nonstick spray or lined with foil. Set aside.

In a large skillet over medium heat, cook ground ground beef until it begins to crumble and brown, draining any excess liquid. Add garlic, chili powder, cumin, oregano, onion powder and salt and continue cooking until meat is browned and completely cooked. Stir in the salsa and continue cooking 5 more minutes until heated through.

Spoon the ground beef mixture evenly onto the peppers, making sure to cover each one, then sprinkle with shredded cheese.

Bake peppers in the oven for about 10 to 12 minutes, until peppers are tender and cheese is melted. Remove from oven and top with tomatoes, black olives, jalapeños, cilantro and sour cream, if desired. Enjoy while warm!

Nutrition

• Serving Size: 7 nachos
• Calories: 220
• Total Fat: 10.6 g
• Saturated Fat: 5.9 g
• Sodium: 530.3 mg
• Total Carbohydrate: 9.3 g
• Dietary Fiber: 2.5 g
• Total Sugars: 5.6 g
• Protein: 18 g