Chili Lime Bacon Pepper Nachos

Zesty Low-Carb Nachos


  • 1/2 Cup GODSHALL’S Chili Lime CRUMBLZ
  • 1 lb Turkey (Ground)
  • 1/4 Cup Onion (Yellow, Diced)
  • 2 Cloves of Garlic (Chopped Fine)
  • 2 Teaspoons Cumin (Ground)
  • 1 Can Black Beans (Rinsed and Drained)
  • 3/4 Cup Salsa (Divided)
  • 1/4 cup Chicken Broth
  • 1 Cup Corn (Canned or Fresh, Not Creamed)
  • 6-8 Bell Peppers (Small Bite Sized)
  • 1 Cup Cheddar or Mixed Cheddar/Monterey Jack Cheese (Shredded)
  • 1/2 Avocado
  • Parsley (Garnish, Optional)



    1. In a frying pan, add ground turkey and brown over medium-high heat for approx. 4 minutes.
    2. Add in diced yellow onion, bacon and garlic. Continue to cook for an approx. 5 minutes.
    3. Season with cumin, salt (optional) and pepper (optional).
    4. Mix in 1/2 cup salsa and chicken broth. Simmer for approx. 10 minutes.
    5. Next, add black beans and corn. Cook  approx. 5 minutes.
    6. Remove from heat and allow to cool.
  1. Preheat oven to 375 degrees F.
  2. Line a baking sheet pan with parchment paper or non-stick spray.
  3. Cut peppers into 4 pieces each. Set peppers on the baking sheet.
  4. Stir 1/4 cup of salsa to the filling.
  5. Season the filling to your liking.
  6. Fill the peppers.
  7. Slice the avocado and place a few pieces on top of the filled peppers.
  8. Sprinkle the cheese over the peppers and bake for approx. 10 minutes or until cheese is melted.
  9. Garnish with parsley and more Chili Lime CRUMBLZ.
  10. Serve and ENJOY!