Craving a crunchy snack that fits perfectly into your keto diet plan? Bell pepper nachos might just be your new favorite treat. By swapping traditional tortilla chips for crisp bell peppers, you keep carbs in check without giving up that cheesy, flavorful punch. Picture this: bright pepper slices topped with sizzling ground meat, gooey cheese, and your favorite garnishes. It’s a savory bite that still feels wonderfully indulgent.
Ingredients
- 4 medium bell peppers (any color, seeded and sliced into quarters)
- 1 pound ground beef or turkey (choose lean or regular based on preference)
- 1 tablespoon taco seasoning (adjust to taste)
- 1 cup shredded cheddar or Mexican blend cheese
Optional toppings:
- Diced tomatoes
- Sliced jalapeños
- Sour cream
- Guacamole
Directions
- Preheat your oven to 400°F (about 200°C).
- Brown the ground beef or turkey in a skillet over medium heat, stirring often. Drain any excess grease.
- Add taco seasoning to the cooked meat, mixing well. If your seasoning packet calls for water, follow the instructions on the label.
- Arrange bell pepper slices on a baking sheet, cut side up, so they form little “cups.”
- Spoon the seasoned meat into each pepper slice. Top generously with shredded cheese.
- Bake for 8 to 10 minutes, or until the cheese is melted and slightly bubbly.
- Take the tray out of the oven, then add any of your favorite toppings—think sour cream, guacamole, or tomatoes.
Nutrition Facts
These numbers can vary, but here’s a rough estimate per serving (assuming four servings total):
| Nutrient | Approx. Amount |
|---|---|
| Calories | ~260 |
| Fat | ~16g |
| Protein | ~18g |
| Net Carbs | ~6g |
Final Thoughts
Keto-friendly meals don’t have to be boring, and these bell pepper nachos prove it. You’ll enjoy all the familiar nacho flavors but with a little extra freshness and a lot fewer carbs. If you want to customize, experiment with different cheese varieties, add sautéed onions, or try poblano peppers for a subtle spice.
Try making this recipe the next time you have friends over for game night or need a quick weeknight snack. You’ll be surprised at how quickly they disappear from the plate.
Frequently Asked Questions (FAQs)
- Can I make these ahead of time?
Absolutely. Prep the meat and peppers the night before, then assemble and bake when you’re ready. - Are there vegetarian options?
Sure. You can replace the meat with sautéed mushrooms, crumbled tofu, or a meatless crumble substitute. - How can I store leftovers?
Keep them in an airtight container in the fridge for up to three days. Reheat in the oven or a microwave until warmed through. - Can I use other peppers?
Yes. If you like more spice, consider jalapeños or poblanos. Just adjust the baking time as needed.
Ingredients
4 medium bell peppers (any color, seeded and sliced into quarters)
1 pound ground beef or turkey (choose lean or regular based on preference)
1 tablespoon taco seasoning (adjust to taste)
1 cup shredded cheddar or Mexican blend cheese
- Optional toppings:
Diced tomatoes
Sliced jalapeños
Sour cream
Guacamole
Directions
- Preheat your oven to 400°F (about 200°C).
- Brown the ground beef or turkey in a skillet over medium heat, stirring often. Drain any excess grease.
- Add taco seasoning to the cooked meat, mixing well. If your seasoning packet calls for water, follow the instructions on the label.
- Arrange bell pepper slices on a baking sheet, cut side up, so they form little “cups.”
- Spoon the seasoned meat into each pepper slice. Top generously with shredded cheese.
- Bake for 8 to 10 minutes, or until the cheese is melted and slightly bubbly.
- Take the tray out of the oven, then add any of your favorite toppings—think sour cream, guacamole, or tomatoes.
