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Mini Bell Pepper NachosMini Bell Pepper Nachos
Mini Bell Pepper Nachos
Mini Bell Pepper Nachos
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Recipe - The Fairway Market Corporate
MiniBellPepperNachos.jpg
Mini Bell Pepper Nachos
Prep Time20 Minutes
Servings6
Cook Time20 Minutes
Calories327
Ingredients
1 lb 93% lean ground beef
2 tbs less sodium taco seasoning
1 bag (1 pound) mini sweet peppers, tops trimmed and halved lengthwise
1 cup drained and rinsed reduced sodium black beans
1/2 cup drained canned or thawed frozen corn
1 cup shredded reduced fat Cheddar cheese
1 avocado, peeled, pitted and chopped
1 Roma tomato, chopped
1 1/2 cups shredded romaine lettuce
1/2 cup plain nonfat Greek yogurt
Directions

1.   Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large skillet, cook beef over medium-high heat 8 minutes or until browned, breaking up beef with side of spoon. Stir in taco seasoning and ½ cup water; heat to a boil. Reduce heat to medium-low; cook and stir 3 minutes or until liquid is absorbed. Makes about 3 cups.

 

2.   Place peppers, cut side up, on prepared pan; top with beef mixture, beans, corn and cheese. Bake 20 minutes or until golden brown and cheese melts.

 

3.   Serve nachos topped with avocado, tomato, lettuce and yogurt.

 

Chef Tip: To customize nachos, serve with black olives, cilantro, green onions, hot sauce, jalapeño, limes, radish, red onion and/or salsa.

 

Nutritional Information
  • 14 g Fat
  • 5 g Saturated Fat
  • 62 mg Cholesterol
  • 407 mg Sodium
  • 21 g Carbohydrates
  • 6 g Fiber
  • 6 g Sugars
  • 1 g Added Sugars
  • 28 g Protein
20 minutes
Prep Time
20 minutes
Cook Time
6
Servings
327
Calories

Shop Ingredients

Makes 6 servings
1 lb 93% lean ground beef
80% Lean Ground Beef
80% Lean Ground Beef
$9.09 avg/ea$6.99/lb
2 tbs less sodium taco seasoning
Old El Paso 25% Less Sodium Taco Seasoning Mix, 1 oz
Old El Paso 25% Less Sodium Taco Seasoning Mix, 1 oz
$1.99$1.99/oz
1 bag (1 pound) mini sweet peppers, tops trimmed and halved lengthwise
Bono Hot Calabrese Pepper Chopped - in Oil, 10.23 oz
Bono Hot Calabrese Pepper Chopped - in Oil, 10.23 oz
$9.19$0.90/oz
1 cup drained and rinsed reduced sodium black beans
Goya Black Beans, 16 oz
Goya Black Beans, 16 oz
$1.99$0.12/oz
1/2 cup drained canned or thawed frozen corn
Birds Eye Steamfresh Gold & White Corn, 10.8 oz
Birds Eye Steamfresh Gold & White Corn, 10.8 oz
On Sale! Limit 4
$1.99 was $2.29$0.18/oz
1 cup shredded reduced fat Cheddar cheese
Not Available
1 avocado, peeled, pitted and chopped
Hass Avocado, 1 each
Hass Avocado, 1 each
$2.50
1 Roma tomato, chopped
Roma Tomato
Roma Tomato
$0.75 avg/ea$1.99/lb
1 1/2 cups shredded romaine lettuce
Fresh Express Hearts of Romaine Salad, 9 oz
Fresh Express Hearts of Romaine Salad, 9 oz
$4.99$0.55/oz
1/2 cup plain nonfat Greek yogurt
Chobani Nonfat Plain Greek Yogurt, 5.3 oz
Chobani Nonfat Plain Greek Yogurt, 5.3 oz
$1.59$0.30/oz

Nutritional Information

  • 14 g Fat
  • 5 g Saturated Fat
  • 62 mg Cholesterol
  • 407 mg Sodium
  • 21 g Carbohydrates
  • 6 g Fiber
  • 6 g Sugars
  • 1 g Added Sugars
  • 28 g Protein

Directions

1.   Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large skillet, cook beef over medium-high heat 8 minutes or until browned, breaking up beef with side of spoon. Stir in taco seasoning and ½ cup water; heat to a boil. Reduce heat to medium-low; cook and stir 3 minutes or until liquid is absorbed. Makes about 3 cups.

 

2.   Place peppers, cut side up, on prepared pan; top with beef mixture, beans, corn and cheese. Bake 20 minutes or until golden brown and cheese melts.

 

3.   Serve nachos topped with avocado, tomato, lettuce and yogurt.

 

Chef Tip: To customize nachos, serve with black olives, cilantro, green onions, hot sauce, jalapeño, limes, radish, red onion and/or salsa.