These mini bell pepper nachos are LOADED with Mexican flavor! They're an easy, low carb and gluten free way to get your nacho fix for under 200 calories!
Heat a medium pan on medium high heat and cook the ground beef, breaking it up as it cooks, until no longer pink inside. Also, preheat your oven to 400 degrees.
Cut the stem off each pepper and cut in half, removing the seeds and white flesh. Spray a baking sheet with cooking spray, and arrange the peppers so that the cut sides are facing up.
Stir the salsa into the cooked beef and fill the peppers with the beef. Sprinkle with the cheese.
Bake until the cheese is melted, about 5-7 minutes.
Sprinkle on the tomato, green onion, avocado and cilantro.
DEVOUR immediately, with optional dips!