Healthy Bell Pepper Nachos Lunch
These Bell Pepper Nachos are loaded with all the toppings and flavors we love in regular nachos and much healthier!
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Ingredients
- 1 bell peppers, sliced into nacho size pieces
- ¼ cup leftover taco meat
- ⅛ cup salsa, divided
- 2 ounces shredded Cheddar cheese
- 1 ounce black olives
- ⅛ cup guacamole
- 1 tablespoon sour cream
Instructions
Prep the oven:
- Place one oven rack on the middle shelf and preheat the oven to 350F. Line a large baking sheet with parchment paper.
Bake:
- Place the sliced bell peppers onto the baking sheet and bake for 5 minutes.
- Remove from the oven and top with taco meat, salsa, cheese, black olives, and any other toppings you want to be heated.
- Place the baking sheet in the oven and bake until the cheese is melted, about 5 minutes.
- Remove the nachos from the oven and allow them to cool before serving.
To pack for lunch:
- If packing into lunch containers, allow the nachos to cool down to room temperature before packing into lunch containers. Pack the guacamole and sour cream into separate sauce containers.
- Refrigerate until ready to pack in a lunch bag.
Notes
Nutrition information is calculated without guacamole and sour cream.
Nutrition
Serving: 1 serving | Calories: 360kcal | Carbohydrates: 10g | Protein: 40g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 1157mg | Potassium: 714mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3267IU | Vitamin C: 115mg | Calcium: 276mg | Iron: 4mg
