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–+ servings
Loaded Bell Pepper Nachos

Loaded Bell Pepper Nachos for Guilt-Free Cheesy Delight

Loaded Bell Pepper Nachos offer a guilt-free twist on a classic favorite, satisfying nacho cravings while being low-carb and keto-friendly.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Mixture
  • 1 pound Ground Beef substitute with turkey or chicken for a leaner option
  • 1 tablespoon Chili Powder replace with taco seasoning for a different flavor profile
  • 1 teaspoon Ground Cumin can be substituted with coriander for a milder taste
  • 1 teaspoon Dried Oregano try basil for a different aromatic experience
  • 1 teaspoon Salt opt for low-sodium options if desired
  • 1 teaspoon Pepper freshly ground black pepper will elevate the dish
For the Bell Pepper Base
  • 2 pounds Bell Peppers look for firm, brightly colored peppers
For Toppings
  • 1.5 cups Sharp Cheddar Cheese consider pepper jack for extra spice
  • 10 pieces Cherry Tomatoes provides fresh contrast
  • 1 piece Jalapeño Pepper feel free to omit or swap it for banana peppers
  • 1/4 cup Cilantro adds a refreshing touch
  • 1/2 cup Sour Cream Greek yogurt is a healthier swap
  • 1/2 cup Guacamole avocado dip can be a delightful alternative

Equipment

  • Skillet
  • baking sheet
  • Parchment paper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet over medium heat, cook the ground beef with chili powder, cumin, oregano, salt, and pepper until browned.
  3. Wash and cut the bell peppers in half or quarters, and place them cut side up on a parchment-lined baking sheet.
  4. Fill each bell pepper piece with the beef mixture and sprinkle cheddar cheese on top.
  5. Bake in the preheated oven for 5-7 minutes until the cheese is melted and the peppers are tender.
  6. Remove from oven, and top with cherry tomatoes, jalapeños, and cilantro, finishing with a dollop of sour cream and guacamole.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 8gProtein: 22gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 25IUVitamin C: 150mgCalcium: 20mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. For longer storage, freeze unbaked assembled peppers for up to 2 months.

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