Bell Pepper Nachos were a HUGE hit with my family while I was visiting in California! My sister requested these and my parents raved about the dish. Nick and I are huge fans as well and I decided to make them again tonight and write out the recipe because my mom is asking for it lol! There are a few different recipes online for this dish but this is how I always make them. What’s great about this dish is it’s low carb and Keto friendly – and packed with flavor! Hope you enjoy them!
For the taco seasoning:
1.5 Tbsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp red chili pepper flakes
1 tsp Himalayan salt
Rest of Ingredients:
2 Tbsp avocado oil
1 lb. grass-fed beef
1 garlic clove, minced
1/2 cup onion, diced
3-4 organic bell peppers (I avoid green ones because they are so bitter)
2 cups shredded cheddar or Mexican blend cheese
Topping Choices (I like them ALL):
Sour Cream or Greek Yogurt (avoid fat free…less chemicals that way)
- Preheat your oven to 350 degrees F. Prep your taco seasoning in a small bowl or you can directly add it to the pan – I’ve done it both ways! You can always make a large batch of the seasoning ahead of time if you like. In a medium sized pan, heat 2 tbsp avocado or coconut oil over medium heat. Add in the onion and garlic, heat for a few minutes until fragrant. Add your ground beef in with your spices. Cook until meat is browned.
- Line a baking sheet (or pizza pan like I did) with foil. Chop/slice your bell peppers into chip like pieces. They should be large enough to pick up like a chip or with your hands. We aren’t going to cook these until they are mushy, just slightly so they give some crunch with the beef + toppings.
- Spoon in your taco beef mixture over each bell pepper slice. Cover each bell pepper slice with cheese. I like to squish every slice together so they are touching, it makes it easier to fill them with beef and top with cheese.
- Cook for 20 minutes at 350 degrees F. Top with your choice of toppings! Again, the bell peppers will have a slight crunch but I promise they are so tasty. I like using a fork and a knife to eat these ;).