Bell Pepper Nachos

Mike has been on an eat healthy kick so this is a recipe he wanted to try. He said it is good and spicy!

3 bell peppers (We use Aloha bell peppers. They are yellow & red striped and sweeter.)

1 pound ground turkey

Avocado oil cooking spray (you can also use olive oil cooking spray)

2 Tablespoons taco seasoning

1 teaspoon salt

1 teaspoon chili powder

½ cup salsa (we used medium)

Cilantro, chopped

¼ cup red onion, chopped

Jalapeños, sliced

Guacamole

3 avocados, peeled and pitted

¼ cup salsa (we used medium)

4 Tablespoons lime juice

1 teaspoon salt

1 Tablespoon cilantro, chopped

Chipotle Sauce

¼ cup mayonnaise (we used Miracle Whip)

1 teaspoon chipotle pepper powder

2 Tablespoons lime juice

3 – 4 drops of hot sauce (we use Scotty O’Hotty’s Tequila Ghost from Jungle Jim’s)

Cut bell peppers in half and deseed, removing the white pith inside. Cut in half width-wise then slice into ¾ inch slices. They should be chip size, not too narrow or they won’t hold enough toppings.

Spray large skillet with cooking spray and heat over medium heat. Add ground turkey, taco seasoning, salt and chili powder. Brown and crumble meat incorporating the seasonings well.

To make the guacamole, blend together avocados, salsa, lime juice, salt and cilantro in a food processor until desired texture.

For chipotle sauce, whisk together mayonnaise, chipotle powder, lime juice and hot sauce.

Arrange bell pepper slices with the insides facing up on a platter. Top with meat then guacamole. Add salsa, cilantro, onion and jalapeños. Drizzle with Chipotle Sauce.