Bell Pepper Nachos
Bell pepper, keto/low carb, nachos. This recipe is a healthy version of nachos made with ground beef and loaded with toppings.
Equipment
- Oven
- Stovetop
Ingredients
- 4 bell peppers
- ⅛ cup red onion diced
- 4 cloves minced garlic
- 16 ounces extra lean ground beef 96%
- ¼ teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cumin
- ¼ teaspoon black pepper
- ½ teaspoon oregano
- ⅛ cup Taco Bell Sauce
- Nacho Toppings
Instructions
- Preheat the oven to 400 degrees and slice open the bell peppers as the oven is preheating. Remove the seeds and the core then place on a greased baking sheet, cut side up. Bake those until your desired wellness, I typically do 20-25 minutes for a full sized pepper.
- While the bell peppers are cooking, start on the meat for the bell pepper nachos. Heat a large pan over medium/high heat. Grease with cooking spray. Dice onion then place onion and minced garlic on the heated pan. Sauté until slightly soft, about 3 minutes.
- Add ground beef, as a whole piece, to the pan and cook for 2 minutes to allow it to brown. Do not begin to break up yet. Flip over and brown the other side for 1 minute. Once browned on both sides, begin to break up.
- Add all the seasonings and continue to break up while cooking.
- Once almost cooked, add the Taco Bell sauce and bring to a simmer until chicken is completely cooked, all the pink is gone.
- When the peppers are ready, remove them from the oven and assemble the bell pepper nachos. Top with peppers the cooked ground beef. Then, add any taco toppings that you picked.
Nutrition
Calories: 212kcalCarbohydrates: 11gProtein: 26gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 70mgSodium: 236mgPotassium: 715mgFiber: 3gSugar: 5gVitamin A: 3905IUVitamin C: 154mgCalcium: 41mgIron: 4mg
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