Keto Pepper Nachos

Recipe makes 6 servings


12 mini bell peppers (assorted colors), approximately 14.8 oz (420g)
1 pound (500g) ground beef
1 Tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 Tbsp chili powder
1 tsp ground cumin
½ tsp paprika
Salt and pepper to taste
1 cup shredded cheddar cheese
For Topping:
1 ripe avocado, diced
1 cup cherry tomatoes, sliced
½ cup sour cream


Preheat your oven to 375°F (190°C).

Slice the mini bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves on a baking sheet lined with parchment paper, cut side up. Set it aside.

Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic to the skillet and sauté until softened, about 2-3 minutes.

Add ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks.

Stir in chili powder, ground cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes, until the spices are fragrant and well combined with the beef mixture. Remove from heat.

Spoon the cooked ground beef mixture evenly into each mini bell pepper half. Sprinkle shredded cheddar cheese over the top of the ground beef-filled peppers.

Place the baking sheet with the assembled pepper nachos in the preheated oven. Bake for 10-12 minutes, or until the cheese is melted and bubbly, and the peppers are tender.

Remove the pepper nachos from the oven and let them cool slightly. Top each pepper nacho with diced avocado, sliced tomatoes, and a dollop of sour cream.

Nutritional breakdown per serving  (recipe makes 6 servings)

385 Calories
28.8g Protein
25.5g Fat
3.3g Fiber
11.3g Total Carbs
8g NET Carbs