Nutritious nachos? Don’t’ give up on eating peppers as the red, yellow and orange have a milder flavor. My friend, Rory, was over and doesn’t usually eat peppers; he loved the nachos and begged me to heat some more up. Both the beef or chicken were so good, I included both recipes.
| Prep Time 15 minutes |
| Cook Time 25-30 minutes |
| Servings 4 (1/2-cup) servings |
Ingredients
- 1 1/2 cups shredded cooked chicken breast skin removed, rotisserie
- 2 teaspoons chili powder
- 1/2 cup black beans drained and rinsed
- 1/2 cup salsa
- 2 colored bell pepper cored and cut into squares (about 12-16 per pepper)
- 1/2 cup shredded reduced-fat Mexican blend cheese blend
Ingredients
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Instructions
- Preheat oven 350°F. Coat baking pan with nonstick cooking spray.
- In bowl, combine chicken, chili powder black beans and salsa.
- Arrange pepper squares on baking pan. Fill with filling and sprinkle with cheese evenly over the peppers. Bake 20 minutes or until peppers crisp tender.
Nutritional Info
Nutritional information per serving: Calories 178, Calories from Fat 26%, Fat 5g, Saturated Fat 2g, Cholesterol 55mg, Sodium 503mg, Carbohydrates 11g, Dietary Fiber 3g, Total Sugars 3g, Protein 22g, Dietary Exchanges: 1/2 starch1 vegetable, 2 1/2 lean meat Serving
Serving Suggestion: Garnish with avocado, cilantro and dollops of sour cream.
Nutrition Nugget: Bell peppers are an excellent low carb option to substitute for chips. Did you know they have more vitamin C than an orange?
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