Pico de Gallo (adapted from Bon Appetit)
5-6 roma tomatoes, seeded and chopped
1/2 small yellow onion, finely chopped
4 scallions, white and light-green parts only, thinly sliced
1/2 cup of chopped fresh cilantro
1 tsp-1 tablespoon of fresh lime juice
1 tsp fresh oregano, chopped
freshly ground black pepper
Combine all of the ingredients in a medium bowl. Season to taste with salt and pepper. Store in an air tight container.
Bell Pepper Nachos (adapted from Team Beachbody Blog)
1/2 medium onion, chopped
16 oz. raw 93% lean ground turkey
2-4 tsps. Taco Seasoning Blend (or packaged taco seasoning mix)
1/2 cup water
2 medium yellow bell peppers, cut into 1-inch wide slices
2 medium orange bell peppers, cut into 1-inch wide slices
1/2 cup shredded sharp cheddar cheese
1 medium jalapeño, seeds and veins removed, sliced (optional)
1 cup pico de gallo (or fresh tomato salsa)
1 can of black beans
Preheat oven to 375° F.
Heat medium saucepan over medium-high heat. Lightly coat with olive oil. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. Add turkey; cook, stirring frequently, for 4 to 5 minutes, or until turkey is no longer pink.
Add taco seasoning blend and water. Mix well; cook, stirring frequently, for 2 minutes, or until water evaporates.
Heat beans in the microwave until heated through.
Arrange peppers in an oven-proof baking dish; top with turkey mixture, beans, and cheese.
Bake for 5 to 8 minutes, or until cheese melts.
Divide pepper mixture evenly between four serving plates. Top with jalapeños (if desired) and pico de gallo; serve immediately.