Keto Bell Pepper Nachos
Keto Bell Pepper Nachos
Total Time: 40 minutes
Serves: 6
Per serving: 176 calories, 4.6 g protein, 13 g carbohydrates, 13 g fat
Ingredients
- 4 bell peppers, cut into small wedges
- 2 Tbsp / 29.6 mL extra virgin olive oil
- 1/2 tsp / 2.5 mL ground cumin
- 1/2 tsp / 2.5 mL chili powder
- 1/4 tsp / 1.2 mL garlic powder
- kosher salt
- freshly ground black pepper
- 3 cups / 710 mL shredded Monterey Jack cheese
- 1 cup / 236.6 mL guacamole
- 1 cup / 236.6 mL fire-roasted salsa
- 1/2 cup / 118.3 mL pickled jalapeño slices
- 1/2 cup / 118.3 mL sour cream
- Lime wedges for serving
Directions:
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Preheat oven to 425 degrees F / 218 degrees C.
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Slice bell peppers into wedges, cutting lengthwise down the pepper then horizontally across each slice.
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Lay the wedges on the baking sheets in a single layer, cut side up. Toss with olive oil, cumin, chili powder, and garlic powder. Season generously with salt and pepper. Bake until peppers are crisp-tender, about 10 minutes.
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Top bell peppers with Monterey Jack and bake until cheese is bubbly, about 10 minutes.
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Top with guacamole, salsa, and pickled jalapeños. Dollop sour cream over bell peppers. Squeeze a lime wedge on top and serve with more lime wedges.
