Roasted Pepper Nachos

Written by Olivia Grist

If you saw my post on Instagram yesterday, you’ll remember that I spent most of my morning trying to develop a donut recipe using my beloved Shakeology. I won’t call it a fail yet, but it still needs a little something… stay tuned!

Because I was home alone, my go-to taste-tester was at work (crazy that some people still leave their house for work, right?!) which could only mean one thing. I was left to taste my own donuts, rough life, I know. Because of that, that sweet potato nachos that were on the plan for last night’s dinner HAD to be changed. If you use the 21 Day Fix, you know how those yellow containers seem to just…slip away, and I had eaten enough yellows to get me into next week. If you don’t know what I’m talking about… TOO MANY CARBS! While I’m not a believer in low carb diets or cutting carbs in a normal routine, there is a point where it’s just unnecessary to consume nothing but them in 1 day.

L A D Y -> please get to the RECIPE! That’s why you’re here, right? Okay, okay. So my sweet potato nacho plan turned into a roasted pepper nacho plan. I already had all of my fixings prepped, so I had to improvise, and that’s where the peppers came in! You can use any color bell pepper you’d like. I chose orange {because it reminded me the most of sweet potatoes!}

The trickiest part of this is slicing your pepper. Cut all sides of the pepper off the stem/core, and clean out the seeds. then you want to slice each piece of the pepper in half to decrease the thickness. It works best if you can kind of…sheer it? Don’t lose your finger in the process, but play around with it and see what works best. The point is, the thinner the pepper chips, the more they will resemble nachos.

Once peppers are sliced, toss in 1 teaspoon of olive oil and salt free seasoning. I chose Flavorgod’s Everything Spicy seasoning. Make sure peppers are well coated and lay flat on a baking sheet. Bake on 425 degrees for an additional 10 minutes. You want them to have a roasted look.

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Once cooked, transfer to whatever oven-safe dish you’d like to serve your nachos in, and top with 4 ounces of pre-cooked lean ground turkey, 1/4 cup of black beans, any veggies toppings of choice, and cheese of choice if desired (I used 2 tablespoons of Horizon Organic Low Moisture Mozzarella. Lower the oven temp to 350 degrees and bake for 10 minutes or until cheese is melted. Top with fresh salsa and greek yogurt!

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