Mini Pepper Nachos

Health Rating

Ingredients

1 tbsp	Chili powder
1 tsp	Cumin
1 tsp	Garlic powder
1 tsp	Paprika
1/2 tsp	Kosher salt
1/2 tsp	Black pepper
1/2 tsp	Oregano, dried
1/4 tsp	Red pepper flakes (to taste)
454 gm	Beef, ground (grass-fed, organic)
454 gm	Green bell pepper (mini bell peppers; halved & seeded)
1 1/2 cup, shredded	Cheddar cheese (or vegan cheddar)
1/2 cup chopped	Tomato
1/2 cup	Sour cream, 14% M.F. (Topping - or use Greek yogurt)
1/4 cup	Black olives (pitted & sliced; Topping)
1/4 cup slices	Jalapeno peppers, sliced, canned (optional; Topping)
2 cup cubes	Avocado (Topping)

In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, pepper, oregano and red pepper flakes.
In a large skillet over medium heat, brown ground beef until just cooked through, about 7 to 10 minutes, breaking up any clumps with the back of a wooden spoon. Add spice mixture and sauté until well combined. Remove from heat.
Preheat oven to 400°F and line a large baking try with parchment paper or aluminum foil. Arrange mini peppers in a single layer, cut-side up but very close together.
Sprinkle with ground beef mixture and shredded cheese (make sure every mini pepper gets a little meat and cheese!). Bake 5 to 10 minutes, until cheese is melty.
Remove from oven and top with chopped tomatoes and any other desired toppings. Serve immediately.

Calories 509

Calories from fat 365

Calories from saturated fat 153

Total Fat 41 g

Saturated Fat 17.0 g

Trans Fat 0.5 g

Polyunsaturated Fat 2.0 g

Monounsaturated Fat 18.3 g

Cholesterol 88 mg

Sodium 634 mg

Potassium 732 mg

Total Carbohydrate 12.5 g

Dietary Fiber 5.9 g

Sugars 3.1 g

Protein 23.6 g

Recipe from: A Sweet Life

Appetizer

Lunch

Main

Snack