Low Carb Bell Pepper 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 KETO NACHOS
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.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 260, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 50 milligrams, Sodium 360 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 13 grams, Sugar 3 grams
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