Bell Pepper Nachos- Low Carb

There comes a time in life where you must make a decision.  Are you going to celebrate Taco Tuesday with amazing flavor and flair… or are you going to let it pass you by?

For us, Taco Tuesday is a regular occurrence each week, and don’t get me wrong- we never get tired of tacos, but sometimes we like a little variety in what we eat every Tuesday.  And occasionally we switch up our nutrition routine and do a little low-carb here and there depending on our goals and results we’re working toward.  This week was one of those weeks.  

This gal could live on chips and salsa alone but decided to take a fun twist on regular nachos and incorporate bell peppers.  The result = an explosion of low-carb deliciousness and flavor and now a new alternative to make a regular appearance in our meal prep!

Here’s the recipe!  And remember… sharing is caring!  

Bell Pepper Nachos: 

Ingredients

1 lb lean ground chicken or turkey

1/2 c corn/black bean salsa or your favorite salsa 

1 tsp chili powder 

1 tsp garlic powder

1 tsp cumin

1/4 tsp sea salt 

1 tbsp finely chopped cilantro

1 large green pepper, sliced into strips/chunks

5-6 small sweet peppers (it’s what I had on hand) or 

1-2 large bell peppers (red/orange/yellow)

1 tsp oil 

Salsa for topping

Shredded cheese for topping

Lowfat Plain Greek Yogurt for topping

Directions: 

In a large skillet, sauteé chicken, 1/2 c salsa, chili powder, garlic, cumin, sea salt, and cilantro until chicken is cooked through.  Remove and set aside. 

In that same skillet, add sliced peppers and tsp of olive oil.  Cook on med-high heat 5-8 minutes until color brightens and peppers just begin to lose their firmness.  

On a plate, place sauteéd peppers, top with chicken mixture, salsa, shredded cheese, and greek yogurt.  

Enjoy!  

(Our girls wanted theirs wrapped up like burritos- we use these organic Mission Taco Tortillas below)

For 21 Day/Portion Fix:

1.5 green

1.5 red 

1/2 purple 

1 blue