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Mini Bell Pepper "Nachos"

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Ingredients
  

  • 2 coconut oil
  • 1 clove garlic, minced
  • 1/4 onion, minced
  • 1 lb ground beef

Taco Seasoning

  • 1 tsp garlic salt
  • 2 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1/4 cup water
  • 16 oz seeded mini bell peppers
  • 1 1/2 cup shredded cheddar cheese
  • 1 jalapeno, thinly sliced
  • 5 sprigs cilantro, to garnish
  • 1-2 oz goat cheese

Optional (other) garnish

  • black beans
  • black olives
  • diced tomato
  • avocado, cubed

Instructions
 

  • Preheat oven to 400F and line a large baking try with parchment
    or aluminum foil. Light grease with coconut oil.
  • Add coconut oil to medium nonstick skillet over medium heat.
  • Add onion, garlic and saute about 2 minutes.
  • Arrange mini peppers cut-side up and close together.  Place in oven for 8 minutes to pre-cook and then remove from oven.
  • Fill each mini bell half with cooked ground beef mixture and top with
    shredded cheese, jalapeno slices
  • Bake in oven for 8 minutes, until cheese is melted.
  • Remove from oven and top with goat cheese, cilantro, and any
    other garnish (optional). Serve immediately.

Notes

 Cook the peppers less if you prefer a more "crunchy" nacho consistency.  
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