Mini Pepper Nachos

Health Highlights

Ingredients

454 gm	Red bell pepper (mini bell peppers; any color; halved & seeded)
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 dash	Red pepper flakes (to taste)
454 gm	Beef, ground (use black beans if vegetarian)
1 1/2 cup, shredded	Cheddar cheese (or vegan cheddar)
1/2 cup chopped	Tomato (Topping)
1/2 cup	Sour cream, 14% M.F. (Topping - or Greek yogurt)
1/4 cup	Black olives (topping; pitted & sliced)
1/4 cup slices	Jalapeno peppers, sliced, canned (optional topping)
1 cup cubes	Avocado (optional topping)

Preheat the oven to 400°F (204°C) and line a large baking tray with parchment paper or aluminum foil. Arrange mini peppers in a single layer, cut-side up but very close together. Set aside.
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 cooked through, about 7 to 10 minutes, breaking up any clumps. Add spice mixture and sauté until well combined. Remove from heat.
Evenly sprinkle peppers with ground beef mixture and shredded cheese. Bake for 5 to 10 minutes, until cheese, is melted.
Remove from the oven and top with chopped tomatoes and any other desired toppings. Serve immediately.

Vegetarian or Vegan

Calories 460

Calories from fat 329

Calories from saturated fat 148

Total Fat 37 g

Saturated Fat 16.4 g

Trans Fat 0.5 g

Polyunsaturated Fat 1.6 g

Monounsaturated Fat 15.7 g

Cholesterol 88 mg

Sodium 655 mg

Potassium 626 mg

Total Carbohydrate 11.6 g

Dietary Fiber 3.9 g

Sugars 4.3 g

Protein 23.1 g