Recipe of the Week 9/28: Loaded Bell Pepper Nachos

12 sweet mini bell peppers (each about 2 1/2 inches long)
8 oz. raw extra-lean ground beef (4% fat or less)
1/4 tsp. each of chili powder, ground cumin, salt and black pepper
1/4 cup black beans, drained and rinsed
1/4 cup shredded reduced-fat Mexican-blend cheese
2 tbsp. seeded and chopped jalapeño pepper
1/4 cup salsa
3 tbsp. light sour cream
2 tbsp. chopped scallions
Optional topping: sliced black olives

IPreheat oven to 400 degrees. Spray a baking sheet with nonstick spray.Slice off and
discard the stem end of each pepper. Remove and discard seeds. Slice each pepper in half
lengthwise, and lay them on the baking sheet, cut sides down.
Bake for 5 minutes. Flip pepper halves. Bake until soft, about 5 more minutes.Meanwhile,
bring a skillet sprayed with nonstick spray to medium-high heat. Add beef, and sprinkle with
seasonings. Cook and crumble for about 5 minutes, until fully cooked.
Thoroughly blot excess moisture from pepper halves. Arrange them in the center of the
sheet. Top with beef, beans, cheese, and jalapeño pepper.
Bake until cheese has melted, about 3 minutes.
Top with salsa, sour cream, and scallions.

Nutrition Facts
1/4th of recipe (6 loaded nachos): 150 calories, 5g total fat (2.5g sat fat), 370mg
sodium, 10g carbs, 2g fiber, 5.5g sugars, 15.5g protein
Adapted from:
Recipe of the Week

Loaded Bell Pepper Nachos
Found by: Ashley DeGeare BS, NDTR, CHC

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