Bell Pepper Nachos

Ingredients

• Green bell pepper

  raw

  4 medium or 476g

• Olive oil

  2 tbsp or 27g

• Cumin seed

  ½ tsp, ground or 2g

• Chili powder

  ½ tsp or 1g

• Garlic powder

  ¼ tsp or 0.8g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Cheddar cheese

  1 ½ cup, shredded or 169g

• Mexican cheese blend

  reduced fat

  1 ½ cup, shredded or 169g

• Heavy whipping cream

  1 tbsp or 15g

• California avocado

  raw

  1 fruit, without skin and seed or 136g

• Jalapeno peppers

  canned, solids and liquids

  ¼ cup, sliced or 26g

Directions

1. Preheat oven to 425° and line two small baking sheets with foil.
2. Divide bell peppers between baking sheets. Toss with olive oil, cumin, chili powder, and garlic powder. Season generously with salt and pepper. Lay the wedges on the baking sheets in a single layer, cut side up. Bake until peppers are crisp-tender, about 10 minutes.
3. Top bell peppers with both Monterey Jack and cheddar. Bake until cheese is bubbly, about 10 minutes.
4. Top with guacamole, salsa, and pickled jalapeños. In a small bowl, whisk sour cream and milk together and drizzle over bell peppers. Squeeze a lime wedge on top and serve with more lime wedges.
5. Recipe by: Lauren Miyashiro (source: https://www.delish.com/cooking/recipes/a52650/bell-pepper-nachos-recipe/)