So I have a confession, I am obsessed with nachos! I could literally eat them every day, to be honest. Now that I’m on the Keto diet, I certainly didn’t want to give them up. I started thinking about the perfect low carb Keto nachos, and bell pepper nachos came to mind!
I was so happy with how great this recipe came out! I thought I’d be able to keep it all to myself and have leftovers for the next day since it’s a Keto recipe and I’m the only one in my house on the Keto diet. However, as soon as my husband saw these he asked me if he could try them. I was super surprised because he is not the type to try new things. I was even more surprised when he told me they tasted AMAZING! – So much for keeping them to myself!
These keto nachos are not only low carb, but they are full of flavor! The ground beef is seasoned with a keto friendly taco seasoning mixture, the red and yellow peppers taste delicious, and the toppings just set it all off. I honestly think bell pepper nachos are my new thing even once I’m done with the Keto diet. Keep scrolling for the recipe!
Ultimate Bell Pepper Keto Nachos
The ultimate Keto nachos! A low carb Keto snack recipe.
For the guacamole:
- 1 avocado ripe
- 1/4 small onion diced
- 1 small roma tomato diced
- 1 lime juice, I add extra because I like my guacamole creamier
- salt and pepper to taste
- 1 tsp chopped cilantro optional
For the nachos:
- 1 lb ground beef
- 1 tsp cumin more or less to taste
- 1 tsp chili powder more or less to taste
- 1/2 tsp garlic powder more or less to taste
- 1/2 tsp onion powder more or less to taste
- 1/4 tsp salt
- 3-4 large bell peppers I used red, yellow, and orange
- 1 cup shredded cheddar cheese reduced fat
- 1 roma tomato diced for topping
- 2 tbsp chopped green onions chopped for topping
- 2 tbsp sour cream for topping
- 1 cup pico de gallo for topping - I used store bought
Prepare the Guacamole
Mash the avocado, and mix in the diced onion, tomato. Add salt and pepper to taste, and lime juice. Set aside.
Make the Bell Pepper Keto Nachos
Cook ground beef on medium-high heat, making sure to break it up during cooking. Season with the cumin, chili powder, garlic powder, onion powder, and salt. Drain excess oil, and set aside.
Preheat oven to 400 degrees.
Slice bell peppers in half. Remove seeds and core. Slice the bell pepper halves into verticle chip-sized pieces and arrange bell peppers on a cookie sheet lined with parchment paper.
Place the bell peppers in the oven and bake them for about 10 minutes.
Remove the bell peppers from the oven and top each pepper with a generous amount of the cooked ground beef. After topping the bell peppers with the meat, sprinkle the shredded cheese evenly over each bell pepper.
Place the topped bell peppers back in the oven for another 10 minutes (until cheese is melted and peppers are warmed through), and then remove them.
Top peppers with green onions, tomatoes, pico de gallo, sour cream and guacamole. Enjoy!
Feel free to substitute ground turkey instead of beef. Add your favorite low carb, and Keto friendly toppings.
Don’t forget to pin for later!