Bell Pepper Nachos

  • Serving Size4


    • 1 lb grass-fed ground beef
    • 3 cups sliced bell pepper (into chip sizes) about 3 big bell peppers
    • 1 cup onion, chopped
    • ¼ cup salsa of choice
    • ½ cup cherry tomatoes
    • 1 avocado
    • 1/2 c of parmesan cheese, optional
    • 1 lime
    • 2 T green onion
    • 2 T cilantro
    • 1 T approved oil
    • 1 T apple cider vinegar
    • salt and pepper, to taste



    To make pico de gallo mixture, in a bowl, add 1/4 cup chopped onion, cherry tomatoes, green onion and cilantro. Add apple cider vinegar and salt and pepper, to taste. Set aside.


    To make guacamole, in another bowl, add avocado and mash with a fork. Add in 1/4 cup onion and juice of lime. 

    For the meat:


    In a pan over medium heat, add 1 tablespoon of approved oil. Add onion and saute until onions begin to get transluscent, about 5 minutes. Add in ground beef.


    Using a spatula, break up ground beef in pan. Cook until no longer pink, about 8-10 minutes. Stir in salsa and let simmer for 5 minutes.

    To assemble:


    Preheat oven to 350 F. Lay out bell pepper slices and put in oven for about 5 minutes.


    Take out of the oven then cover with meat mixture. Add cheese (optional) and any other toppings you want heated.


    Cook for 10 minutes until cheese is melted.


    Take out of oven and top with your favorite toppings, including the pico de gallo and guacamole. (Some favorites include greek yogurt, olives, and jalapenos.)

    Recipe adapted from:            

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