Nachos, but better. The two worst ingredients for health and weight management in classic nachos are the tortilla chips and dairy fat (cheese and sour cream). The rest--lean beef or beans, vegetables, guacamole... All great! But take away the tortilla chips and cheese, and nachos just aren't nachos--until now! The mini sweet peppers are crunchy and such an amazing replacement for tortilla chips (containing highly processed carbohydrates and manufactured vegetable oils) that you honestly won't notice the difference. Instead of all the dairy fat (containing palmitic saturated fat, which most of us struggle with for body fat storage--otherwise, dairy fat is wonderful and much better than vegetable oils!), a high protein Skyr or Greek yoghurt dip replicates the original deliciously. Add some guacamole, and you're in heaven. These are a great meal or party snack!
In a saucepan, add 1 tsp coconut oil over medium heat. Warm the oil until hot, then add one large chopped leak (remove the woody top but include as much of the green as possible). Stir thoroughly, then cover and let cook for 5 minutes, stirring occasionally. Add 350g lean beef mince and 1/2 tsp sea salt. Use a wooden spoon or spatula to break the mince into small pieces and combine with the leek.. Cover and continue cooking over medium heat for 10 minutes. Add 100g grated celeriac root (peel removed) to the pan along with 1 tsp fajita mix, stir, then cover and cook for 5 more minutes. Taste the mix, and add up to 1 tsp further fajita mix plus sea salt to taste, if needed.
While the beef mix is cooking, slice 18 mini sweet peppers in half, removing the stem and de-seeding. When the beef mix is done, place about 1 Tbsp mix into each pepper half, pressing firmly to fill.
Meanwhile, finish the dish off with homemade guacamole and yoghurt ranch dressing.
serves 4 (makes 36 stuffed pepper halves, 9 per serving)