Cheesy Veggie Ground Bell Pepper "Nachos" with Yogurt & Jalapeños

Cook & enjoy

• 1
  Wash and dry the fresh produce.

  4 yellow bell peppers
  2 jalapeño peppers
  1 small bunch cilantro
  1 avocado
  2 tomatoes
  1 lime

• 2
  Preheat a skillet over medium-high heat.
• 3
  Peel and mince garlic.

  2 cloves garlic

• 4
  Once the skillet is hot, add oil and swirl to coat the bottom. Add veggie ground and spices; cook, breaking it apart with a spoon, until browned and crumbly, 4-5 minutes. Stir in the garlic, then remove skillet from the heat.

  2 tsp extra virgin olive oil
  454 g veggie ground, plant based
  1 tbsp cumin, ground
  1 tbsp chili powder
  ½ tsp salt

• 5
  Cut the bell peppers lengthwise into quarters; remove and discard the seeds and white membrane. Slice each quarter crosswise into 3 or 4 pieces to make the "chips."
• 6
  Line a large baking sheet pan with aluminum foil. Place bell pepper pieces, skin-side down, in a single layer on the baking sheet.
• 7
  Preheat oven to broil on high; position rack under the broiler.
• 8
  Grate the cheese.

  1 (227 g) block cheddar cheese

• 9
  Thinly slice the jalapeños into rounds. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
• 10
  Top the bell pepper slices with an even layer of veggie ground, cheese, and jalapeños.
• 11
  Place the baking sheet in the oven; cook until cheese is melted and bubbly, 3-5 minutes.
• 12
  Meanwhile, shave the cilantro leaves off the stems; discard the stems and mince the leaves.
• 13
  Halve and pit avocado; slice thinly while still in skin, then scoop out with a spoon. Small dice the tomatoes. Cut the lime into wedges.
• 14
  To serve, divide the "nachos" between plates. Top with yogurt, tomatoes, avocado, cilantro, and lime wedges. Enjoy!

  1 cup plain Greek yogurt