Mini Bell Pepper Nachos

By srumbel

Swap out the chips with mini bell pepper halves for healthier loaded nachos for game day
from sweettreatsandmore.com

Ingredients

• 12 mini bell peppers, halved (seeds and membranes removed)
• 1 garlic clove, minced
• 1/2 onion, chopped
• 1 lb ground beef (or shredded chicken)
• 1 1/2 cups Mexican shredded cheese (more or less as desired)
• 1 tbs extra virgin olive oil
• suggested toppings
• sour cream
• guacamole
• cilantro

Preparation

Step 1

In a large skillet, sauté minced garlic and chopped onion in extra virgin olive oil over medium heat until golden.
Add the ground beef to the pan, and cook until browned and cooked through. Drain excess grease. Return to pan and add taco seasoning and 1/4 cup water. Let simmer until water is absorbed. Set meat aside. Heat oven to broil.
Line mini bell pepper halves in a single layer on the baking sheet lined with parchment paper. Gently press peppers so that hey lay flat. Spoon beef over the peppers. Cover with the shredded cheese and place in the oven to broil.
Remove from oven once cheese is melted.
Top with desired toppings and serve!