Loaded Bell Pepper Nachos


  • 1 lb. Ground Beef (or Turkey)

  • 1 Tbsp Avocado Oil

  • 1 clove Garlic

  • 1 small Onion

  • 1 tsp Garlic Powder

  • 1 tsp Cumin

  • 1 tsp Salt

  • 1/4 cup Tomato Sauce

  • 1/4 cup Chicken Broth

  • 1 Package of Baby Bell Peppers

  • 1 cup Black Beans

  • 1 cup Cheddar Cheese

  • 2 Tbsp Sour Cream, thinned with 1 Tbsp of water

  • 1 small Avocado


  1. Start by preheating the oven to 400 degrees (F) and lining a baking sheet with parchment paper.

  2. Add avocado oil to a skillet or pan over medium heat. Mince the garlic and dice the onion, then add them to the pan. Saute until onions are translucent, stirring often.

  3. Add ground beef (or turkey), garlic powder, cumin, and salt, and cook until the meat is completely cooked. Use a spoon to remove excess fat from the pan. Add tomato paste and chicken broth to the pan, mix well, and allow everything to simmer for about 5 minutes. Remove mixture from heat and set to the side.

  4. Wash baby bell peppers, remove the tops and seeds, and slice them in half. Arrange them close together on the parchment paper lined backing sheet.

  5. Fill the baby bell peppers with your meat mixture. Add the black beans. Top with cheese.

  6. Place the baking sheet in the oven and bake until the cheese is melted, about 8-10 minutes.

  7. Remove baking sheet from oven, top with sour cream, and avocado chunks.

  8. Enjoy!

*Recipe adapted from one posted on www.skinnytaste.com.