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Bell Pepper Keto Nachos

Prep Time
25 min
Yields
4 servings

These are loaded with everything you could hope for on nachos – beef, cheese, guac, pico de gallo and sour cream – but instead of chips, pieces of crisp-tender bell pepper make this snack keto-friendly.

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ingredients

2
medium bell peppers (preferably a mix of colours)
kosher salt
1
tbsp vegetable oil
¼
tsp chili powder
¼
tsp ground cumin
4
ounce ground beef (80/20)
1
cup full-fat shredded Mexican blend cheese
¼
cup guacamole
¼
cup pico de gallo
2
tbsp full-fat sour cream
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directions

Step 1

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.

Step 2

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.

Step 3

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.

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