How to make low-carb bell pepper nacho boats

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I love a good snacky meal: Cheese and crackers, chips and dip, or cold cuts and a hunk of bread make a perfectly fine meal in my mind. In fact, sometimes an indulgent snack is all I want for dinner. This recipe gives me that, but it’s also low-carb and healthy. It satisfies my worst junk food cravings – with no guilt.
If you can find the mini peppers, they are perfect for this dish, but you can always cut large peppers into strips. Top them with taco-seasoned beef, black beans, shredded cheese and dollops of sour cream and salsa, and you’ll be in snack heaven.
Cooktop Cove
Low-Carb Bell Pepper Nacho Boats
15 minutes
15 minutes
30 minutes
Cooking spray
12 miniature bell peppers, halved, stemmed and seeded or 2 regular bell peppers, seeded, stemmed and each cut into 12 strips
1/2 pound lean ground beef
1 garlic clove, minced
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup black beans, drained and rinsed
1/2 cup shredded Mexican cheese blend
1 jalapeño pepper, seeded and chopped
1/2 cup salsa
1/4 cup sour cream
2 green onions, thinly sliced
1/4 cup sliced black olives
Preheat the oven to 400 degrees F and spray a large, rimmed baking sheet with cooking spray.
Arrange the peppers on the prepared baking sheet, skin side up, and roast in the preheated oven for about 5 minutes. Turn the peppers over and roast until the peppers have softened, about 5 minutes more. Remove from the oven, but leave the oven on.
While the peppers are roasting, spray a medium skillet with cooking spray and heat over medium-high heat. Add the beef and cook, stirring and breaking up the meat with a spatula, until thoroughly browned, about 5 minutes.
Drain off any excess fat and add the garlic, chili powder, cumin, salt, and pepper and cook, stirring, 1 minute more.
Spoon the beef mixture onto the pepper halves or strips, distributing the meat. Top with the beans, jalapeño pepper and cheese.
Bake in the hot oven until the cheese is melted and bubbling, 5 to 8 minutes.
Serve immediately, topped with salsa, sour cream, green onions and olives.
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