Shh, don't tell your guests but these tasty Mini Pepper Nachos are from a diet cookbook! I know, you normally don't associate the word "nachos" with "diet" but this tasty dish was created by registered dietary nutritionists, so you don't have to feel guilty about eating a few. This recipe is from the Medifast cookbook Simply Well: An Everyday, Healthy Cookbook, but you don't have to be on a Medifast diet to enjoy the healthy and delicious recipes. It's for anyone who wants to eat right and be healthy. So go ahead and cook up some of these scrumptious peppers! You'll love them.
Mini Pepper Nachos
Courtesy of Medifast's Simply Well: An Everyday, Healthy Cookbook
Prep time: 15 minutes
Cook time: 5 minutes
Yield: 4 servings
1 Leaner 3 Green 1 Healthy Fat 1 Condiment
12 pepper halves per serving
¼ cup chopped jalapeño pepper
1, 12.5-oz can low-sodium chicken breast (in water), drained
6 oz avocado, mashed
½ cup plain, low-fat Greek yogurt
2 cups shredded, low-fat cheddar cheese, divided
1 tsp chili powder
24 mini bell peppers, halved with stem, seeds, and membranes removed
¼ cup chopped scallions
Step 1. Sauté the diced jalapeño in a lightly greased skillet until tender.
Step 2. Mix the jalapeño, chicken, avocado, yogurt, one cup of cheese, and chili powder in a medium bowl.
Step 3. Arrange the mini bell peppers in a single layer in a large casserole dish. Fill with chicken mixture, sprinkle with remaining cheese, and broil until cheese has melted, about 2 to 4 minutes.
Step 4. Garnish with scallions and serve with salsa, if desired.
Editorial disclosure: this is not a paid endorsement for Medifast. Foodista received no payment or product for this post.
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