Loaded Bell Pepper Nachos
Ingredients
- 4 large bell peppers (any color), cut into wedges
- 3 Tbsp olive oil, divided
- ¼ tsp pepper
- ⅛ tsp salt
- 1 (10-oz) pkg frozen veggie crumbles
- 1 onion, chopped
- 1 (1-oz) envelope low-sodium taco seasoning mix
- ⅓ cup water
- ¾ cup shredded Mexican blend cheese
- 1 avocado, sliced
- 1 cup salsa
- ½ cup sour cream
- Pickled jalapeño peppers (optional)
Instructions
- Preheat oven to 425°. Toss together bell peppers, 2 Tbsp oil, pepper, and salt on a large foil-lined baking sheet. Arrange bell peppers cut sides up. Bake 10 to 12 minutes or until crisp-tender.
- Meanwhile, cook crumbles, onion, seasoning, and water in 1 Tbsp hot oil in a large skillet over medium-high heat 10 minutes or until onion is tender.
- Top bell peppers with crumbles mixture and cheese. Bake 8 to 10 minutes or until cheese is browned. Top with avocado, salsa, sour cream, and, if desired, jalapeño peppers.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
398
|
398
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 21 | 21 |
| Carb (g) | 23 | 23 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 911 | 911 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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