Bell Pepper Nachos

Bell Pepper Nachos

Ah, nachos. A classic bar snack usually served up as a mountain of fried chips smothered in cheese…and totaling upwards of at least 500 calories.

These Bell Pepper Nachos taste like nachos (the bell pepper strips are a surprisingly good substitute for tortilla chips) but are actually healthy. They’re loaded with veggies, packed with lean protein, and they’re less than 300 calories a serving!.

If you want to add a little more flair to your bell pepper nachos, top them with diced avocado or a dollop of low-fat Greek yogurt.

Yields: 4 servings Portion Fix Containers: 2 Green, 1 Red, ½ Blue


  • Nonstick cooking spray
  • 1/2 medium onion chopped
  • 2 lbs  93% lean ground beef
  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • ¼ cup water

  • 2 medium yellow bell pepper cut into 1-inch wide slices
  • medium orange bell pepper cut into 1-inch wide slices
  • 1/2 cup shredded sharp cheddar cheese
  • 1 medium jalapeño seeds and veins removed, sliced (optional)
  • ½ cup pico de gallo (or fresh tomato salsa)


  1. Preheat oven to 375° F.
  2. Heat medium saucepan, lightly coated with spray, over medium-high heat.
  3. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
  4. Add turkey; cook, stirring frequently, for 4 to 5 minutes, or until turkey is no longer pink.
  5. Add Taco Seasoning and water. Mix well; cook, stirring frequently, for 2 minutes, or until water evaporates.
  6. Arrange peppers in an oven-proof baking dish; top with turkey mixture and cheese.
  7. Bake for 5 to 8 minutes, or until cheese melts.
  8. Divide pepper mixture evenly between two serving plates. Top with jalapeños (if desired) and pico de gallo; serve immediately.