Pepper Nachos

Making Pepper Nachos Ahead

Best eaten straight away. Keeps in the fridge for up to 2 days; reheat in a hot oven and add the fresh toppings again.

Making Pepper Nachos

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1. Heat the oven to 200°C / 390°F (180°C / 355°F fan) and line a large baking tray with parchment paper. Arrange the pepper halves cut side up on the tray, brush them with the oil and bake for 6 minutes.

   Mark done Start 6 min timer

2. Meanwhile, brown the turkey in a frying pan over medium-high heat for 5 minutes, breaking it up. Stir in the cumin, chilli powder, paprika, garlic powder and salt and cook for 1 minute.

   Mark done Start 5 min timer

3. Spoon the turkey into the pepper halves, top with the cheese and bake for 6 minutes, until the cheese has melted and the peppers are tender.

   Mark done Start 6 min timer

4. Top with the tomatoes, avocado, jalapeño and cilantro and add small spoonfuls of the yogurt. Serve straight away.

   Mark done

Worth Knowing

• Choose mini peppers of similar size so they all soften in the same time.
• If you prefer more heat, add sliced jalapeño before baking as well as after.
• Cut the avocado just before serving so it stays green.

What to Put Next to It

Lime wedges · A simple green salad · A tomato salsa with no added sugar

Questions About Pepper Nachos

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.