Mini Pepper Nachos
Bite-sized and bursting with flavor, these mini pepper nachos are a perfect healthy snack or appetizer for any occasion. Low carb, high protein and gluten-free!
Servings: 6 small plates
Equipment
Ingredients
- 26 mini peppers
- 1/2 lb Lean ground beef
- 6 tbsp salsa
- Salt and black pepper to taste
- 1 cup mature cheddar shredded
- 1/2 cup cherry tomatoes diced
- 1 avocado diced
- Green onion chopped
- Fresh parsley chopped
Instructions
- Preheat the oven to 400F.
- Cut off the stems of the mini peppers and cut them in half lengthwise. Remove the seeds and white veins.
- Brown up your ground beef. It will take about 5-6 minutes. Remove the liquids from the pan. Add salsa to the beef and mix it in.
- Spray a baking sheet with oil and cover with halved peppers.
- Fill each pepper with the beef mixture, salt and pepper to taste. Cover with cheddar and bake in the oven until the cheese has melted. It will take 5-7 minutes.
- Sprinkle with tomatoes, avocado, green onion, and fresh parsley.
- Enjoy while still warm.
Video
Nutrition
Serving: 1 small plate (9 oz) | Calories: 243kcal | Carbohydrates: 13g | Protein: 14g | Fat: 15g | Saturated Fat: 5.8g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.6g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 381mg | Potassium: 647.7mg | Fiber: 5.5g | Sugar: 6.5g | Calcium: 162mg | Iron: 1.8mg