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A colorful platter of mini sweet peppers topped with ground turkey, melted cheese, and fresh avocado.
Print Recipe

High Protein Nacho Bell Pepper Salad

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 2 servings
Calories: 485kcal

Ingredients

  • 1 lb lean ground turkey (93/7)
  • 1 lb mini sweet peppers, halved and seeded
  • 1 tablespoon low -sodium taco seasoning
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup non -fat plain Greek yogurt
  • 1/4 cup fresh pico de gallo
  • 1/2 medium avocado , diced
  • 1/4 cup pickled jalapeño slices
  • 2 tablespoons fresh cilantro, chopped

Instructions

  • Heat a large non-stick skillet over medium-high heat and cook the ground turkey until browned and no longer pink, approximately 7-8 minutes.
  • Add the taco seasoning and 2 tablespoons of water to the turkey, stirring to coat, and simmer for 2 minutes before removing from heat.
  • Wash and halve the mini sweet peppers lengthwise, removing any seeds or ribs.
  • Arrange the pepper halves in a single layer on a parchment-lined baking sheet or large platter.
  • Evenly distribute the seasoned ground turkey and black beans over the peppers.
  • Sprinkle the shredded cheddar cheese over the meat and bean mixture.
  • Broil on high for 2-3 minutes or until the cheese is bubbling and the peppers are slightly softened.
  • Remove from heat and garnish with dollops of Greek yogurt, pico de gallo, diced avocado, jalapeños, and fresh cilantro.
  • Serve immediately while the protein and cheese are hot.