Bell Pepper Loaded Bison Nachos

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RAPID CITY, S.D. -

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.

MINI BELL PEPPER LOADED BISON NACHOS

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

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