Bell Pepper Nachos

  • Serving Size4

    Ingredients

    • 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

    Directions

    1

    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.

    2

    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:

    3

    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.

    4

    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:

    5

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

    6

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

    7

    Cook for 10 minutes until cheese is melted.

    8

    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: mincerepublic.com            

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