Bell Pepper Nachos Written By: Shantel Whitford Prep Time: 15 minutes Cook Time: 25 minutes Print Recipe Ingredients 4 medium bell peppers (preferably a mix of colors) or a bag of mini sweet peppers 1 TBSP vegetable oil 1/2 tsp chili powder 1/2 tsp ground cumin 1 small onion diced 1 lb ground beef (80/20) 1 15 oz can of beans (choice of pinto, black, or kidney - drained & rinsed) 2 cups shredded cheddar cheese Sour cream, salsa, & guacamole to taste Instructions Cut the bell peppers through the stem into sixths, remove the stem and seeds. Arrange close together on a foil-lined baking sheet, cut sides-up. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the chili powder, cumin, ground beef, and diced onion. Cook, stirring and breaking up into bite-size pieces until browned and cooked through about 6 minutes. Add the drained and rinsed beans. Preheat the oven to 375. Spoon some beef mixture onto each pepper piece. Sprinkle with cheese and bake until the cheese melts and peppers soften about 15 minutes. Top with dollops of sour cream, guacamole, and pico de gallo. These bell pepper nachos are a great low carb treat for lunch or dinner! They're one of my husband’s favorites! The kids think this is the best way to enjoy those little peppers!
