Ingredients

1 pound lean ground venison 

2 tablespoons taco seasoning

1 pound mini sweet bell peppers, sliced lengthwise and deseeded

1 cup shredded Mexican cheese

1 avocado

1 lime, juiced

1/4 cup greek yogurt 

1 jalapeno (optional)

1/4 cup red onion, minced

2 tablespoons cilantro, chopped

Instructions 

1. Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a large sauté pan, cook ground beef over high heat until brown; add taco seasoning to coat beef; remove from heat.
3. Place mini pepper halves on the baking sheet and stuff each with beef. Top each pepper with cheese and bake for 15 minutes.
4. While the peppers are baking, add avocado, lime juice, yogurt and jalapeno (if using) to the bowl of a food processor; process until smooth and creamy.
5. Once nachos are done baking, garnish each with red onion, avocado cream and cilantro.
6. Enjoy!