Loaded Baby Bell Pepper Nachos
Try these low carb delicious loaded baby bell pepper nachos. Stuffed with all the fixings. Meat crumbles, corn and black beans and topped with green onions, chipotle creme, and fresh cilantro.
Equipment
- Food Processor
Ingredients
- 12 Baby Bell Peppers
- 2 Tbsp Avocado Oil
- 1/2 Yellow Onion Chopped
- 1 Bag Vegan Meat Quorn Crumbles You can use ground beef if you want. 1/2 Lbs.
- 1 Oz Taco Seasoning
- 1 Can Corn Drained
- 1 Can Black Beans Drained and rinsed.
- 1 Cup Shredded Cheese I used Daiya mozzarella Shreds
- 1/2 Cup Green Onions Chopped
- 1/2 Cup Cilantro Chopped
- 1 Lime Cut into wedges
Chipotle Sour Cream
- 2 Chipotle Peppers + 1 Tbsp Sauce Canned
- 1/2 Cup Sour Cream I used Tofutti Dairy Free
- 1 Tsp Lime Juice
- 1 Tbsp warm water optional
Instructions
- Preheat oven to 400.
- In a large saute pan add in oil. Once heated add in chopped yellow onion and ground meat. Saute until meat is browned.
- Add in black beans and corn.
- Add in taco seasoning and 1/4 cup water. Stir until taco seasoning is absorbed.
- Now mix in your cheese.
- Take baby bell peppers cut them in half and remove seeds.
- Take a sheet pan and place parchment paper on it.
- Put your bell peppers on top. Stuff your peppers with meat mixture.
- Place in oven for 20 minutes.
- To make the sour cream take out your chipotle peppers and sauce in the can.
- Add them, sour cream and lime juice to a food processor. Blend well.
- When the peppers are done, remove them from the oven and let them cool
- Garnish with chopped green onions, cilantro, chipotle sour cream and a squeeze of lime.