Bell pepper "nachos" with cheddar
- 2 ½ tsp chili powder
- ¾ tsp cumin
- ¾ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp red pepper flakes
- 1 lb ground beef
- 1 lb sliced bell peppers
- 2 cups shredded cheddar cheese
- 1 tomato
- 1 avocado
- ¼ cup sour cream
- 1 jalapeno pepper
In a small bowl, combine chili powder, cumin, garlic powder, dried oregano, red pepper flakes, and a pinch of salt and pepper.
In a skillet over medium heat, brown ground beef until just cooked through, about 7 to 10 minutes, breaking up any clumps with the back of a wooden spoon. Add spice mixture and stir until well combined. Remove from heat.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil. Arrange bell peppers in a single layer, close together.
Sprinkle ground beef mixture and shredded cheddar over peppers, evenly covering them. Bake until cheese is melted and bubbly, 6 to 8 minutes.
Meanwhile, dice tomato. Peel and dice avocado.
Top peppers with tomato and avocado; and sour cream and jalapeno pepper (if using). Divide onto plates and enjoy!