Bell Pepper Nachos

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!IMG_2202IMG_2210

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

IMG_2205Rest 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):

Avocado

Cilantro

Lime juice

Green onion

Red onion

Sour Cream or Greek Yogurt (avoid fat free…less chemicals that way)

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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 ;).

 

 

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