Bell Pepper Keto Nachos Recipes

CHEESY BELL PEPPER NACHOS (KETO/LOW CARB)

Steps:

• Preheat oven to 375°F.
• Wash and dry your bell peppers, then cut into small triangles.
• Place the cut peppers on a baking sheet in the oven and bake for 10 minutes. Set aside.
• While the peppers are in the oven, brown the ground beef in a skillet on the stove over medium heat. Drain any excess liquids.
• Next, add taco seasoning and beef broth and bring to a boil. Simmer over medium heat for 5 minutes with the lid off so that the seasoning can infuse with the ground beef.
• Remove the lid and continue simmering until the taco meat reduces and becomes thick. You don't want it liquidy. It should be nice and thick.
• Spoon the ground beef mixture onto each bell pepper covering from end to end as much as possible.
• Sprinkle the yellow cheddar cheese on top of the ground beef mixture then top with the white cheddar cheese.
• Place the baking sheet in the oven on the top shelf and bake for 5 minutes, then turn the oven to broil and broil for 1-2 minutes until the cheese melts and gets nice and bubbly. (Watch carefully as it can burn quickly!)
• Remove from the oven and top with chopped cilantro, lettuce, sour cream, red onion, jalapenos, and tomatoes.

KETO LOADED SWEET PEPPER NACHOS

Steps:

• Preheat the oven to 375 degrees F (190 C). Prepare a baking sheet with parchment paper.
• Cut the peppers in half and discard the seeds and ribs. Place the pepper halves on the baking sheet.
• Brown the ground beef over medium high heat, crumbling as it cooks. Add the taco seasoning and simmer for 5 minutes. Remove from heat.
• Divide the meat evenly among the peppers. Top with shredded cheese. Bake for 6 minutes.
• Remove from the oven and top the nachos with tomato, avocado, and any other toppings you wish to add.

BELL PEPPER KETO NACHOS

Steps:

• Cut the bell peppers through the stem into sixths, remove the stem and seeds. Transfer to a large microwave safe bowl, add a splash of water and a pinch of salt. Cover and microwave until the pepper pieces are pliable, about 4 minutes. Let cool slightly and then arrange close together on a foil-lined baking sheet, cut sides-up.
• Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the chili powder and cumin and cook, stirring, until fragrant and toasted, about 30 seconds. Add the ground beef and 1/4 teaspoon salt and cook, stirring and breaking up into bite-size pieces, until browned and cooked through, about 4 minutes.
• Preheat the broiler. Spoon some beef mixture onto each pepper piece. Sprinkle with cheese and broil until the cheese melts, about 1 minute. Top with dollops of guacamole and pico de gallo. Thin the sour cream out with a little water and drizzle over the nachos.

MINI PEPPER NACHOS

Steps:

• Preheat oven to 425 degrees F.
• Line a baking sheet with aluminum foil and spray with nonstick cooking spray (I like avocado oil spray).
• Add ground beef to a medium skillet. Heat over medium-high heat, and brown the meat. When fully cooked, add water (more if needed) and taco seasoning and mix well until ground beef is coated. If there is excess water, continue cooking until it evaporates.
• Place cut bell peppers on the baking sheet making sure the middle of each one is facing up.
• Add ground beef evenly to peppers.
• Sprinkle cheese onto the ground beef mixture.
• Bake for 10 to 15 minutes until the bell peppers are desired tenderness.
• Serve topped with optional toppings.