Cheesy Bell Pepper Nachos Ketolow Carb Food

CHEESY BELL PEPPER NACHOS (KETO/LOW CARB)

Steps:

• Preheat oven to 375°F.
• Wash and dry your bell peppers, then cut into small triangles.
• Place the cut peppers on a baking sheet in the oven and bake for 10 minutes. Set aside.
• While the peppers are in the oven, brown the ground beef in a skillet on the stove over medium heat. Drain any excess liquids.
• Next, add taco seasoning and beef broth and bring to a boil. Simmer over medium heat for 5 minutes with the lid off so that the seasoning can infuse with the ground beef.
• Remove the lid and continue simmering until the taco meat reduces and becomes thick. You don't want it liquidy. It should be nice and thick.
• Spoon the ground beef mixture onto each bell pepper covering from end to end as much as possible.
• Sprinkle the yellow cheddar cheese on top of the ground beef mixture then top with the white cheddar cheese.
• Place the baking sheet in the oven on the top shelf and bake for 5 minutes, then turn the oven to broil and broil for 1-2 minutes until the cheese melts and gets nice and bubbly. (Watch carefully as it can burn quickly!)
• Remove from the oven and top with chopped cilantro, lettuce, sour cream, red onion, jalapenos, and tomatoes.

BELL PEPPER KETO NACHOS

Steps:

• 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.
• 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.
• 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.