Bell Pepper Loaded Bison Nachos

Posted: Updated:

These low-carb nachos are loaded with bison taco meat, cheese and all your favorite nacho toppings. NewsCenter1’s Anya Mueller has the recipe in this week’s Healthy Eating.


Servings: 6

Olive oil spray

1 pound ground bison

1 clove garlic, minced

1/4 onion, minced

1 tbsp chopped fresh cilantro or parsley

1 tsp garlic powder

1 tsp cumin powder

1 tsp kosher salt

1/4 cup ketchup

1/4 cup chicken broth

21 mini rainbow peppers, halved and seeded (about 13 oz seeded)

1 cup sharp shredded Cheddar cheese

2 tbsp light sour cream, thinned with 1 tbsp water

2 tbsp sliced black olives

1 jalapeno, sliced thin (optional)

Chopped cilantro, for garnish

Preheat oven to 400 degrees Fahrenheit and line a large baking try with parchment or aluminum foil. Lightly spray with oil.

Spray oil in a medium nonstick skillet over medium heat. Add onion, garlic and cilantro and saute about 2 minutes. Add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through.

Add 1/4 cup of tomato sauce (or ketchup) and chicken broth, mix well and simmer on medium for about 5 minutes, remove from heat.

Meanwhile, arrange mini peppers in a single layer, cut-side up close together. Fill each with cooked ground turkey mixture, then top with shredded cheese and jalapeno slices, if using.

Bake 8 to 10 minutes, until cheese is melted.

Remove from oven and top with black olives, sour cream and cilantro. Serve immediately.

Nutrition Information per serving: 187 calories; 11 g fat; 62 mg cholesterol; 418 mg sodium; 6.5 g carbohydrates; 1 g fiber; .5 g sugar; 18 g protein.

Some ingredients have been changed from the original recipe. Read more here

Today's Forecast