Bell pepper “chips” are topped with a lime-sour cream drizzle; lots of vegetables, like cucumber, tomatoes, and avocadoes; and just a bit of shredded cheese for a healthy take on nachos. Even the pickiest of eaters will enjoy them! Recipe courtesy of Catherine McCord of Weelicious on behalf of Bolthouse Farms.
- 3 bell peppers (a combination of yellow, red and orange), seeded and cut into triangles
- ¼ Cup light sour cream
- 1 Teaspoon lime juice
- 1 Persian cucumber, diced
- ½ Cup quartered cherry tomatoes
- ½ avocado, diced
- 3 Tablespoons grated Mexican blended cheese
Place the bell pepper “chips” on a plate.
Whisk the sour cream and lime juice in a small bowl.
Drizzle the bell pepper “chips” with the sour cream sauce and the cucumbers, tomatoes, avocadoes, and cheese to form veggie nachos.
Crunch and enjoy!