Think the gang will miss those crunchy nachos? Prepare to be surprised. Everyone seems to enjoy the sweet, crispy bell pepper base and appreciate the color, nutrition and flavor that they bring to the table. It's low-carb love! And this dish is incredibly versatile: If you're serving a vegan crowd, skip the meat, cheese and sour cream and double up on the beans, corn and salsa. Dairy-free? Omit the cheese and sour cream. It's a cinch to adjust, it's ridiculously easy to toss together and you can warm leftovers in the oven or microwave when you're ready to eat.
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- 6 large red, yellow or orange bell peppers
- 1 pound ground turkey (90-93% lean)
- 1 packet taco seasoning
- 3/4 cup black beans, rinsed and drained
- 3/4 cup canned or frozen sweet yellow corn, drained (thawed, if frozen)
- 1/4 cup sliced jalapeños, optional
- 1/2 to 1 cup reduced-fat shredded Mexican Cheese Blend
- Mild or spicy salsa, light sour cream or Greek yogurt, chopped scallions or cilantro
1. Preheat oven to 375°F. Coat a large baking sheet (or 2 standard sheets) with nonstick oil spray and set aside.
2. Remove the stems and seeds from the bell pepper and cut each into quarters. Lay the bell pepper "chips" on the prepared baking sheet(s) in a single layer with their insides facing up.
3. In a large heated skillet, stir the ground turkey until it's cooked through and crumbled. Add the taco seasoning along with about 2/3 cup water and stir. Add the black beans, corn and jalapeños, if using. Mix until well-combined and heated through.
4. Spoon the turkey-bean mixture over the bell pepper pieces. Sprinkle on the cheese and bake for about 10 minutes, until the cheese is melted.
5. Remove the baking sheet from the oven and, if desired, top with the salsa, pipe on swirls of the yogurt or sour cream and garnish with scallions or cilantro.
Excerpted from "Joy Bauer's Superfood!: 150 Recipes for Eternal Youth" by Joy Bauer. Abrams Publishing © 2020.