Description
Healthy and delicious bell pepper nacho boats filled with tasty toppings.
Ingredients
Scale
- 4 bell peppers
- 1 cup cooked chicken, shredded
- 1 cup black beans, rinsed
- 1 cup corn
- 1 cup shredded cheese
- 1 avocado, diced
- 1/2 cup salsa
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the bell peppers in half and remove seeds.
- In a bowl, mix chicken, black beans, corn, olive oil, chili powder, and cumin.
- Fill each bell pepper half with the mixture.
- Top with shredded cheese.
- Place the filled peppers on a baking sheet.
- Bake for 20-25 minutes until the peppers are tender.
- Remove from oven and top with diced avocado and salsa.
Notes
- Adjust toppings as per your preference.
- Can substitute chicken with turkey or beans for a vegetarian option.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 boat
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Skinny Bell Pepper Nacho Boats, healthy nachos, low calorie snacks