Low-Carb Nachos

By Nicole Giguere, MA, RD, LDN | Penn Metabolic & Bariatric Surgery Program | Philadelphia, PA

Are you searching for a game day snack that won’t set your diet back? Bring these lowcarb nachos to your next tailgate and you will feel as though you are indulging in the real thing. Packed with lean proteins and tons of fiber, these pepper nachos are sure to please a crowd!

Servings: 10 | Prep Time: 20 | Cook Time: 10

Calories: 156 | Total Fat: 4g | Total Carbs: 13g | Protein: 18g

Ingredients:

2 lb. bag of sweet mini peppers

1 lb. lean ground turkey

1 pkg. low-sodium taco seasoning

2 c. of shredded lettuce

Instructions:

1. Preheat oven to 400°F.

1½ c. of low-fat shredded cheese

1 c. salsa

1 c. low-fat sour cream, or Greek yogurt for topping

2. While oven preheats, brown turkey over medium heat in a skillet. Add taco seasoning and cook until turkey is no longer pink and is cooked all the way through.

3. Slice the tops off each pepper and then slice in half lengthwise. Remove the pepper seeds and veins. Place peppers in a single layer on a baking sheet, skin side down.

4. Evenly sprinkle cooked turkey over peppers. Top with shredded cheese and bake for 5 to 10 minutes, or until cheese is melted.

5. Take the sheet pan out of the oven and sprinkle shredded lettuce over the nachos.

6. Serve warm with salsa and low fat sour cream or plain Greek yogurt.

Comments:

Make this recipe your own by adding additional toppings such as beans, guacamole, roasted corn, or cilantro!