Making healthy choices doesn’t have to mean dramatic changes to your daily routine. Sometimes it’s as simple as a swap! Spaghetti squash instead of spaghetti noodles. Lettuce wraps instead of tortillas. Mashed cauliflower instead of potatoes.
Mind you, this girl isn’t giving up all of her carbs anytime soon. But I definitely do want to eat more fruits and veggies this year, and even a few fresh substitutions every week can make a body feel healthier and happier. Even better? Good-for-you choices can taste good, too!
Case in point: let’s talk about these low-carb loaded nachos. Crisp sweet mini peppers. Tender shredded pork. Melty mozzarella. And all of your favorite fresh toppings. They’re great for game day – or just sticking to your own goals!
Easy as 1-2-3: Mini Bell Pepper Loaded Nachos
Here’s how to make ‘em tonight, complete with step-by-step photos. You can also see the full recipe here »
Step 1: Slow Cook
Let your slow cooker do the work! Cut a 2 pounds pork shoulder roast into four sections, and toss it into your slow cooker. Add 1 packet Southwest Slow Cooker Mix and 1 (14.5 ounce) can reduced sodium beef broth. Cook low and slow for 6-8 hours (or crank it up to high for 3-4 hours if you’re short on time).
Step 2: Slice
Go grab a (16 ounce) package colored mini sweet peppers. Slice each pepper in half, removing the seeds like so:
Look at those fresh, bright colors!
Step 3: Sprinkle & Serve
Preheat your oven to 400°F. Remove the pork from your slow cooker, and shred it with a couple forks. (And yes, this is where it starts to get really good.)
Place your halved peppers on a baking sheet. (Tip: I like to line my sheet with parchment paper for easy clean-up!) Fill those cute mini peppers with shredded pork, and sprinkle with 1 cup shredded mozzarella cheese (or a little extra if you want – we won’t judge).
Bake 8-10 minutes, or until the cheese is melted. Add your favorite fresh toppings, and ta-da!
You’ve got all the glorious, goodness of loaded nachos – without all the guilt!
Tips & Hints
- Top your nachos with chopped avocado, sliced jalapeños, diced tomatoes and a little chopped cilantro.
- For a healthy alternative to sour cream, drizzle your nachos with a little low-fat plain Greek yogurt. Did you know that some brands are now available in a squeezable tube in the dairy section? Seriously, try it. It’s life-changing.
- Can’t find mini peppers? Just grab a few large red or orange bell peppers, and cut them into slices.
- You can also add a squeeze of fresh lime juice to your nachos before serving. It will brighten up all those flavors, as well as keep any chopped avocado from turning brown.