BELL PEPPER KETO NACHOS
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.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 260, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 50 milligrams, Sodium 360 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 13 grams, Sugar 3 grams
MINI PEPPER NACHOS RECIPE
These easy little bites are the perfect low-carb appetizer or meal with a side salad. Serve with salsa for dipping and you won't miss the chips!
Provided by Mel
Categories Appetizer
Number Of Ingredients 10
Steps:
- Add cooking spray to a small skillet and cook jalapeno over medium heat until tender, just a few minutes.
- Place cooked jalapeno in a large bowl with chicken, avocado, yogurt, 1 cup cheese, chili powder and cumin. Stir to combine. Add salt and pepper if desired, to taste.
- Cover a cookie sheet with parchment paper or foil. Arrange peppers on cookie sheet. Fill each pepper with about 1-2 tablespoons chicken mixture. (Every pepper will vary as the mini peppers often come in different sizes.)
- Top with remaining cheese.
- Broil on high for 5-10 minutes, or until the cheese is melted and peppers have started to cook around the edges. They won't get soft - they stay crunchy on purpose.
- Garnish with scallions and serve with a side of salsa.
Nutrition Facts : ServingSize 1 serving, Calories 190 kcal, Carbohydrate 8 g, Protein 15 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 43 mg, Sodium 208 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 5 g
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- Preheat the oven to 375°F. Coat a large baking sheet (or 2 standard sheets) with nonstick oil or line with parchment paper.
- Use a small sharp knife to core the stem from the pepper. Then slice the pepper in half and then slice each half into 3 equal parts. Each pepper will create 6 “chips”. Lay the bell pepper chips on the prepared baking sheet in a single layer with the insides facing up.
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