Bell Pepper Nachos

Yield: 1 Servings

Per serving: 1 Lean 3 Greens 3 Condiments 1/2 Healthy Fat (for the 95 to 97% lean ground beef) 1 Optional Snack

Ingredients

• 6 Mini sweet bell peppers ~ 186 grams ~ weigh for accuracy (2 1/2 Greens)
• 3 ounces Taco Seasoned Beef
• 1/2 cup reduced-fat sharp cheddar cheese
• 1 tbsp sour cream or 2 tbsp plain non-fat Greek yogurt
• 1 tbsp guacamole or 3/4 ounce avocado, chopped
• 1/4 cup shredded lettuce
• 2 tbsp sliced green onions

Optional

• 1-ounce pickled sliced jalapenos (1 Optional Snack)

Taco Seasoned Beef

Ingredients

• 1 lb 95 to 97% lean ground beef (2 Leaner)
• Taco Seasoning Blend (or 1 tbsp store-bought Taco Seasoning):
• 1 tsp chili powder (2 Condiments)
• 1 tsp cumin (1 Condiment)
• 1/2 tsp garlic powder (1 Condiment)
• 1/4 tsp salt (1 Condiment)
• 1/2 tsp black pepper (1 Condiment)

Directions

1. Preheat oven to 400°.
2. Cut the ends off the mini bell peppers and then cut lengthwise. Remove seeds and ribs. Place peppers on a baking sheet lined with parchment paper. Arrange the peppers in a single layer, cut side up. Bake for 5 min.
3. Top peppers with cooked ground beef and cheese. Bake for 7 to 8 min or until cheese is melted. Top with sour cream or Greek yogurt, guacamole or avocado, lettuce, green onions, and sliced jalapenos.
4. For the Taco seasoned beef:
5. In a large skillet over medium heat, add meat and seasonings. Cook and break up meat until cooked thoroughly about 6 to 7 min. Drain meat of any excess fat.

Note: If you want to use 85 to 94% lean ground beef, omit the guacamole or avocado.