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.
  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe

Ingredients

2 medium bell peppers (preferably a mix of colors)

Kosher salt 

1 tablespoon vegetable oil

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

4 ounces ground beef (80/20)

1 cup full-fat shredded Mexican blend cheese

1/4 cup guacamole

1/4 cup pico de gallo

2 tablespoons full-fat sour cream

Directions

  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.
  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.
  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. 
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Stuffed Bell Peppers

Fresh Corn Casserole with Red Bell Peppers and Jalapenos

Stuffed Green Peppers

Nachos Bell Rarebit

Bell Pepper Salad

Bell Pepper Slaw

Steak with Bell Peppers

Rainbow Bell Pepper Couscous