Loaded Bell Pepper Nachos
These easy and good-for-you bell pepper nachos are loaded with shredded chicken, black beans, and melted cheese, then topped with Greek yogurt, pickled jalapeños, and olives. A low carb game day favorite!
Servings: 4 servings
Ingredients
- 3 large red bell peppers sliced in half, seeded and diced
- 2 cups shredded chicken
- 1 cup black beans
- 1 cup Mexican shredded cheese blend
- ½ cup plain Greek yogurt
- ¼ cup pickled jalapenos
- ¼ cup sliced black olives
Instructions
- Cut red pepper halves in quarters to form 8 little pepper cups. Place on a foil-lined baking pan.
- Top pepper pieces with a mound of shredded chicken and a scoop of black beans. (You may want to quickly warm the chicken and beans before adding them to the nachos as they will only be in the oven long enough to melt the cheese.) Sprinkle with cheese.
- Place in the oven under the broiler for 2-3 minutes or until the cheese is melted. {Keep an eye on them, I tend to forget when things are under the broiler!}
- Remove from oven and top with a dollop of Greek yogurt, pickled jalapenos and black olives.