Bell Pepper Nachos Recipes

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.

BELL PEPPER NACHOS

Steps:

• Cut peppers into 1-1/2- to 2-in. squares. Cut each square in half diagonally to form two triangles; set aside. In a lightly greased skillet, cook the tomatoes, onion, chili powder and cumin over medium heat for 3 minutes or until onion is tender, stirring occasionally. , Remove from the heat. Stir in the rice, Monterey Jack cheese, cilantro and hot pepper sauce. Spoon a heaping tablespoon onto each pepper triangle. Place on greased baking sheets. Sprinkle with cheddar cheese. , Broil 6-8 in. from the heat for 3-4 minutes or until cheese is bubbly and rice is heated through.

BELL PEPPER NACHOS (WHOLE30)

Steps:

• Prepare your bell peppers: cut them in half and deseed, tearing out and discarding the white pith inside. Cut in half width-wise then slice into 3/4" slices. They should be "chip size" - not too narrow or they won't hold enough toppings.
• Heat your oil in a large skillet over medium heat. Add your ground meat and seasonings: taco seasoning, salt, chili powder. If you use a prepackaged taco seasoning, check it for salt before you add much of your own. Brown and crumble the meat, incorporating the seasonings well.
• In a medium bowl, mash together avocado, pico de gallo, lime juice, salt, and cilantro until desired texture.
• In a small bowl, whisk together mayonnaise, chipotle powder, lime juice, and hot sauce.
• Arrange your bell pepper slices with the insides facing up. Top with ground meat then guacamole. Drizzle with chipotle sauce and finish by topping with remaining garnishes, like more pico de gallo, cilantro, red onion, or black olives.

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.