Pink Himalayan sea salt (your preference)
Freshly ground black pepper (your preference)
Lime wedges, for serving
- 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 mexican cheese, and spread on softened cream cheese. 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