i’m a girl that appreciates a good plate of nachos. it’s my go-to at the bar and it’s something that i think/hope you can’t really mess up. what better to try as my first trial (and error) than a (slightly) healthier ‘nacho’ recipe?!
this recipe was grabbed from SkinnyMs. i’ll be following the original directions, giving a little of my own advice/input here and there, and seeing if even the most basic-skilled cook (me) can whip it up. scroll below for pics of the entire process and my end result compared to what it should look like. wish me luck!
skinny bell pepper nacho boats
time: 25 minutes
servings: 18 ‘boats’
• 1 pound lean ground turkey
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 3/4 cup salsa
• 1 cup grated cheddar cheese
• 3 bell peppers
• preheat oven to 375°.
• remove seeds, core, and membrane from bell peppers. slice each pepper into 6 vertical pieces where they dip down. set sliced bell peppers aside.
• cook ground turkey over medium-high heat, breaking it up as it cooks. cook until the turkey loses its pink color and is cooked through. drain off any fat.
• combine cooked turkey with spices and salsa.
• evenly distribute mixture into the bell pepper boats, top with cheese.
• bake on a parchment-lined baking sheet for 10 minutes or until cheese is melted and peppers are hot.
• remove from the oven and add additional toppings, if desired.
* if you prefer much softer bell peppers (like me), add a few tablespoons water to the bottom of a large casserole dish. add filled nachos, cover tightly with foil and bake 15 minutes.
bt dubs, SkinnyMs recommends you use reduced-fat cheddar cheese and salsa with no sugar added – but i used the real thing. baby steps, my friend!
here we go…
trial (and error) verdict