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.
Directions for: Bell Pepper Keto Nachos
Ingredients
2 medium bell peppers (preferably a mix of colours)
kosher salt
1 Tbsp vegetable oil
tsp chili powder
tsp ground cumin
4 oz ground beef (80/20)
1 cup full-fat shredded Mexican blend cheese
cup guacamole
cup pico de gallo
2 Tbsp 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.
Source and Credits
Courtesy of Food Network Kitchen.
Copyright 2018 Television Food Network, G.P. All rights reserved.
See more: Appetizer, Healthy, Snack, Vegetables