Loaded Low Carb Bell Pepper Nachos
These are perfect for an easy lunch, dinner, or snack idea!
Equipment
- Large baking sheet
Ingredients
- 6 large red, yellow, or orange bell peppers
- 1 pound 90% lean ground beef
- 4 ounces cream cheese
- 1 packet taco seasoning or make your own keto-friendly here
- 1/4 cup sliced jalapeños optional
- 1/2 to 1 cup shredded Mexican cheese blend or any of your favorite shredded cheese blends
Optional Toppings
- Salsa
- Sour cream
- Scallions
- Olives
- Cilantro
Instructions
- Preheat oven to 350 degrees.
- Coat a large baking sheet (or 2 standard sheets) with nonstick oil spray or parchment paper and set aside.
- Remove the stems and seeds from the bell pepper and cut each into 4 quarters.
- Lay the bell pepper "chips" on the prepared baking sheet(s) in a single layer with their insides facing up like a partial bowl that will hold the meat filling.
- In a large frying pan, stir the ground beef until it's cooked through and crumbled.
- Add the taco seasoning along with about 2/3 cup water and the cream cheese. Stir until it’s fully combined
- Add the jalapeños, if using. Mix until well-combined and heated through.
- Spoon the seasoned ground beef over the bell pepper pieces.
- Sprinkle on the cheese and bake for about 10 minutes, until the cheese is melted.
- Remove the baking sheet from the oven and, if desired, top with the salsa, pipe on swirls of the yogurt or sour cream, and garnish with scallions or cilantro.