Bell Pepper Nachos

This recipe swaps traditional tortilla chips for nutrient-dense bell peppers, lowering the carbs while packing in vitamin C, lean protein, and fiber.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 4 bell peppers, any color, seeded and cut into bite-sized pieces · 104 kcal in the whole recipe
• 1 cup salsa · 86 kcal in the whole recipe
• 2 teaspoons taco or Mexican seasoning (chili powder, garlic powder, cumin, pepper)
• 1 cup cooked chicken breast, shredded or chopped · 200 kcal in the whole recipe
• 1 cup canned black beans, drained · 218 kcal in the whole recipe
• 3/4 cup cheddar cheese, shredded · 336 kcal in the whole recipe

Method

1. Preheat your oven to 350°F (175°C). Line a large baking sheet with foil and set aside.

   

2. Wash the bell peppers, remove the seeds, and cut them into bite-sized chip-like pieces. Arrange them close together in a single layer on the prepared baking sheet.

   

3. In a medium bowl, stir together the salsa, seasonings, shredded chicken, and drained beans until well combined.

   

4. Spoon the chicken and bean mixture evenly over the bell pepper pieces, then top with the shredded cheddar cheese.

   

5. Bake for 15 minutes, or until the peppers are heated through and the cheese is beautifully melted and bubbly. Serve warm!

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.