Cheesy Beefy Pepper Nachos

These pepper nachos are definitely going to become another healthy alternative staple in my kitchen. They're like a mix between stuffed peppers and nachos... both of which I love very much! Plus what's not to love about a recipe that let's you eat some of what you love but cuts out lots of carbs and calories?! Next time I'll try going extra healthy with turkey meat and low fat cheese, which you could totally substitute for here too. Even though the ground beef and cheese recipe isn't the lowest calorie dinner you could make, it's tasty, packed with protein and gets in a serving of veggies. I can't wait to try out other versions of these and share them with y'all! 

Ingredients:

• 10-15 snacking peppers
• 1 lb ground beef
• 3/4 + 1/4 cup shredded mexican blend cheese
• 6 tbsp taco seasoning. 

Directions:

1. Preheat oven to 350'
2. Add ground beef, taco seasoning, and 3/4 cup shredded cheese to a small / medium sauce pan. Turn heat to low / low-medium and allow to slow cook over the stove, stirring occasionally. You want to continuously stir and break up the meat as it will make it easier to fill the peppers later. 
3. While meat is cooking slice peppers in half long ways (as seen in image above) and use a spoon clean out the seeds. Also do your best to pinch of the green tops of the peppers, you don't want to slice off the ends as we want to leave the pepper into a little "nacho boat" that the meat will be able to stay in. 
4. Arrange all peppers, open side up, in a baking dish. 
5. Once meat is fully cooked (no pink left) remove from heat and use a spoon to fill each pepper. 
6. Sprinkle the remaining 1/4 cup cheese over the top. 
7. Bake 25 minutes. 
8. Allow to cool a few minutes, serve, and enjoy!