Tonight‘s culinary experiment turned out exceptionally well, exceeding my expectations. I modified a recipe for “sweet pepper nachos.” Instead of tortilla chips, I spread sliced sweet peppers on a foil covered cookie sheet. I sautéed two chopped jalapeños along with half a poblano pepper, added lean ground beef and taco seasoning. I layered that mixture on top of the sweet red peppers, with chopped fresh tomatoes, shredded Mexican cheese, and fresh, chopped cilantro. I baked it in the oven at 450° for about seven minutes.

We have not had any Mexican food like this in quite awhile, so that probably made it taste super good. Also the taco seasoning was regular, not low sodium, and since we have not had much salt in our diet, when we do it really tastes great. Overall a fantastic meal, one I will definitely cook again!

Here is a link to the recipe I modified:
https://leanandgreenrecipes.net/recipes/mexican/mini-pepper-nachos/

This is also a similar recipe:

http://www.sandyskitchenadventures.com/2019/01/mini-bell-pepper-nachos.html

I did not use any salsa or sour cream, but those would’ve been welcome additions. They were not necessary, however, for an incredibly flavorful dinner meal!

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