- Calories: 220
- Protein: 20 g
- Total Fat: 7 g
- Unsaturated Fat: 6 g
- Saturated Fat: 1 g
- Cholesterol: 50 mg
- Total Carbohydrate: 19 g
- Dietary Fiber: 5 g
- Total Sugar: 6 g
- Natural Sugar: 6 g
- Added Sugar: 0 g
- Sodium: 310 mg
You can’t watch a big game without a plate of cheesy, meaty nachos. In this version, each bite is packed with vitamin-C-rich bell peppers, protein-packed ground meat, lycopene-rich tomatoes, and fiber-rich black beans. And while the chips tend to be an integral part of most classic recipes, your gang will enjoy the sweet crunch of bell peppers and appreciate what they bring to the table (we’re talking color, nutrition and flavor). Go on and dig in to the meaty-cheesy deliciousness. And the crowd goes wild!
- Prep time
- Total Time
- 6 large bell peppers (red, yellow, orange)
- 1 pound ground turkey (90% lean)
- ¾ cup black beans, rinsed and drained
- ¾ cup sweet yellow corn, canned or frozen
- ¼ cup sliced jalapeños, optional
- 1 taco seasoning packet
- ½ to 1 cup 2% shredded Mexican Cheese Blend
- 1 cup mild or spicy salsa, optional
- ¼ cup light sour cream or non-fat plain Greek yogurt, optional
- Chopped scallions, optional for garnish
Preheat oven to 375°. Spray a large baking sheet (or 2 standard sheets) with nonstick oil spray.
Slice each pepper into quarters (stem and seeds removed). Lay bell pepper “chips” on the baking sheet(s) in a single layer with their insides facing up. Set aside.
In a large skillet, sauté the ground turkey until it’s cooked and crumbled. Add the taco seasoning blend (and water) and mix according to package directions. Add the black beans, corn, and optional jalapeños, if using.
Spoon the turkey-bean mixture over the top of each bell pepper piece. Sprinkle on the cheese and bake in the oven for about 10 minutes, or until the cheese is melted.
Remove the tray from the oven and top with optional salsa. Pipe on swivels of light yogurt or sour cream and garnish with sliced scallions.
Nutrition analysis courtesy of Genesis® R&D