INGREDIENTS
4 bell peppers, cut into small wedges
2 tbsp. extra-virgin olive oil
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. garlic powder
Kosher salt
Freshly ground black pepper
1 1/2 c. shredded Monterey Jack
1 1/2 c. shredded cheddar
1 c. guacamole
1 c. pico de gallo salsa
1/2 c. pickled jalapeño slices
1/2 c. sour cream
1 tbsp. milk (or water)
Lime wedges, for serving
DIRECTIONS
Preheat oven to 425° and line two small baking sheets with foil.
Divide bell peppers between baking sheets. Toss with olive oil, cumin, chili powder, and garlic powder. Season generously with salt and pepper. Lay the wedges on the baking sheets in a single layer, cut side up. Bake until peppers are crisp-tender, about 10 minutes.
Top bell peppers with both Monterey Jack and cheddar. Bake until cheese is bubbly, about 10 minutes.
Top with guacamole, salsa, and pickled jalapeños. In a small bowl, whisk sour cream and milk together and drizzle over bell peppers. Squeeze a lime wedge on top and serve with more lime wedges.
Nutrition (per serving): 410 calories, 17 g protein, 13 g carbohydrates, 5 g fiber, 7g sugar, 32 g fat, 15 g saturated fat, 760 mg sodium