Stuffed Bell Pepper Nachos

Can you tell what my recent theme has been? LOL. Mexican food for dayyssss. But who doesn’t love all forms of nachos? Exactly 😉 I feel like a lot of people think that Mexican style food isn’t. a very healthy option, but I beg to differ. The difference is whether you order it at a restaurant or make it at home! The reason I love tacos, nachos, taco salads, etc. is that as long as you keep the basic ingredients on hand, you can throw together all sorts of yummy dishes! Staple ingredients for Mexican dishes (for me at least) include ground beef, taco seasoning, lettuce, salsa, canned corn and black beans, shredded cheese, and either rice or tortillas! (FYI these are all CHEAP too!)

So what’s the secret to making these dishes without all of the grease and calories that restaurants have? Simple exchanges with your ingredients! Leaner meat, lower sodium taco seasoning, no salt added canned vegetables, reduced-fat or fat-free cheese, catchin’ my drift? By making simple swaps with your ingredients you can save yourself a lot of calories without sacrificing the taste!

This recipe is great for Mexican night with your family or friends! However, it is also a really yummy dish to meal prep for the week. I put the details below with how I meal prepped this recipe for the week 🙂

A couple of notes:

  • The ground beef I use is approximately 85/15, so if you use leaner meat you will obviously have less fat than the nutrition label below.
  • Going off of the note above, the nutrition info is based on the ingredients that I used. So if you use different variations of the ingredients the nutritional information may slightly change!

Onto the good stuff!

These are the ingredients I used,  plus the peppers and ground beef. I clearly go for the Walmart brand lol! Same nutritional value + much cheaper = SCORE.

STEP 1: Brown your ground beef in a large skillet. Drain the fat and add taco seasoning as directed on the package. (yet again, I forgot about the taco seasoning… but I know it will make it 10x better)

FYI – While you’re browning the ground beef, this would be a great time to prepare your rice. I just microwaved it so it was quick and easy!

STEP 2: Add the rice, tomatoes, corn, and black beans.  I also added Southwest Chipotle seasoning by Mrs. Dash! Mix that all together really well and let it sit on medium-high heat until it begins to simmer.

STEP 3: Add the cheese! You can either stir it in or you can sprinkle it on top if you’d like.

STEP 4: Serve over chopped bell peppers! I used all green because they’re cheaper LOL. But you can obviously get whatever variety you would like!

MEAL PREP:

I personally made this recipe to have for supper Monday-Friday evenings! I made everything in the skillet, and then put it in containers and refrigerated it. Each night I chopped up one pepper, put 1/5 of the recipe on top, and heated it up! This recipe refrigerates great, so it makes for an awesome meal prep recipe if you don’t want to share with others 😉

Nutrition Facts
Serving Size 1/5 of recipe
Servings Per Container 5

Amount Per Serving
Calories 476 Calories from Fat 103.5
% Daily Value*
Total Fat 11.5g 18%
Saturated Fat 3.7g 19%
Trans Fat 0.6g
Cholesterol 55.2mg 18%
Sodium 620.5mg 26%
Total Carbohydrate 59.8g 20%
Dietary Fiber 10g 40%
Sugars 13.3g
Protein 32.3g 65%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Stuffed Bell Pepper Nachos

  • Servings: 5-6
  • Difficulty: easy
  • Print

Ingredients

  • 5 bell peppers
  • 1 lb. lean ground beef
  • 1 packet taco seasoning
  • 1 can petite diced tomatoes
  • 1 can black beans
  • 1 can whole kernel corn
  • 3 cups cooked white rice
  • 1 cup fat-free mozzarella shredded cheese

Directions

  1. In a large skillet, brown ground beef. Drain. Add taco seasoning as directed on package.
  2. Stir in the corn, beans, tomatoes, and cooked rice until mixed evenly with the meat.
  3. Let sit on medium to high heat until it begins to simmer.
  4. Stir in the shredded cheese or layer on top.
  5. Serve over chopped bell peppers.

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