Bell Pepper Keto Nachos Recipes
CHEESY BELL PEPPER NACHOS (KETO/LOW CARB)
These Cheesy Bell Pepper Keto Nachos are a delicious low carb snack or meal that you'll completely devour! This recipe uses colorful bell peppers in place of the tortilla chips, making them the ultimate low carb nacho recipe that takes less than 30 minutes to prepare!
Provided by Kasey Trenum
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 419 kcal, Carbohydrate 7 g, Protein 34 g, Fat 28 g, SaturatedFat 16 g, Cholesterol 119 mg, Sodium 655 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
BELL PEPPER NACHOS
"Pepper pieces hold a savory cheese and rice topping in this colorful appetizer," says Aneta Kish of La Crosse, Wisconsin.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3-1/2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 65 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 50mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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