You’ll be the MVP of any party with this mouthwatering twist on a game day favorite. From the warm, creamy monterey jack cheese to the deep undertones of the spicy seasonings — this healthy spin on nachos is nowhere near boring. By nixing the chips and mixing in the sweet, crisp, and colorful flavors of mini bell peppers, you’ll take your nachos to next level while satisfying your savory cravings. Want an even healthier option? Use ground turkey or quinoa instead of ground sirloin.
Ultimate Bell Pepper Nachos
1 bag (about 20) mini bell peppers
1 tablespoon extra virgin olive oil
½ medium onion, diced
1 jalapeño, seeded and minced
2 cloves garlic, minced
1 pound ground sirloin
1½ teaspoon chili powder
1½ teaspoon ground cumin
¼ teaspoon hot smoked paprika
1 teaspoon salt
¼ cup low-sodium chicken broth
¼ cup tomato sauce
15-ounce can black beans, drained and rinsed
1 cup shredded monterey jack and cheddar cheese
1 jalapeño, sliced
Optional toppings (to taste):
Preheat oven to 400ºF. Line a baking sheet with aluminum foil. Spray with cooking spray to prevent sticking. Set aside.
Remove stems and seed the bell peppers. Cut in half vertically and arrange skin side down on baking sheet. Set aside.
Warm a large skillet over medium heat and add olive oil. Once warmed, add onion, jalapeño, and garlic. Sauteé on medium heat for about two minutes, until fragrant and onions become translucent. Add ground sirloin. Break up using a wooden spoon and begin to brown. Add spices and combine. Continue cooking over medium heat until browned. Add chicken stock and tomato sauce. Stir to combine and simmer for about four minutes or until most of the liquid has evaporated. Remove from heat.
Spoon meat mixture onto bell peppers. Top with black beans, cheese, and sliced jalapeños. Bake in preheated oven for 8-10 minutes. Remove from oven and top with black olives, diced tomato, cilantro, sour cream, avocado, or your toppings of choice. Serve immediately.