Fresh Dish Foodie, Whitney, shows us how to make the ultimate guilt-free and healthy nacho platter with mini sweet peppers.
This recipe also uses KC Pride 93% Lean Ground Beef, so there’s no need to drain any grease from your pan, saving you time during prep.
Build your nachos, stick them in the oven and then wait (patiently!) for the cheese to melt. We promise it’s worth the wait!
Customize this recipe to your liking. Cut out the beef and fill your peppers with more veggies and beans. Or swap your proteins and try these nachos with chicken. Be sure to serve with an assortment of toppings, such as black olives, cilantro, green onions, hot sauce, jalapeño, limes, radish, red onion, and/or salsa.
This recipe is so unique and tasty - you’ll forget there's no chips!
Try the full recipe below:
Ingredients:
Nonstick cooking spray
1 pound 93% lean ground beef
1 (1-ounce) packet taco seasoning
1 pound mini sweet peppers, tops trimmed and halved lengthwise
1 cup black beans, drained and rinsed
½ cup fresh or frozen corn kernels, thawed if necessary
1 cup shredded Cheddar cheese
1 avocado, peeled, pitted and chopped
1 Roma tomato, chopped
1½ cups shredded romaine lettuce
½ cup plain nonfat Greek yogurt
Directions:
- 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 2/3 cup water; heat to a boil. Reduce heat to medium-low; cook 3 minutes or until thickened; stirring occasionally. Makes about 3 cups.
- 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.
- Serve nachos topped with avocado, tomato, lettuce, and yogurt.
