Low Carb Mini Pepper Nachos

Level

Easy

Time

30 Min

Serves

4-6

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Published February 10, 2023 by Dr. Stephanie Gray, DC

This post may contain affiliate links.

Who doesn’t love nachos?!? I know I do.

This is a creative way to serve a HEALTHY version of nachos. No junk food here, just mini peppers, browned beef, spices and melted shredded cheese. Serve with your favourite toppings like sour cream, salsa, guacamole.

Traditional nacho chips are usually made from wheat or genetically modified corn and coated in seed oils (sunflower, soybean, canola oil) making them PRO-INFLAMMATORY. To make matters worse, most restaurants deep fry nachos making them especially tasty but very unhealthy! Contrary to what you’ve been told, seed oils are not healthy. They do alot of cellular damage especially when they’ve been heated. If you’re trying to eat healthier or naturally trying to lower inflammation, these nachos are a better option. Yet you’re not depriving yourself of the wonderful nacho flavours!

Crunchy, cheesy and a little bit salty.

Gluten free and grain free. Low carb.

Why you will LOVE these Low Carb Mini Pepper Nachos!

A creative way to serve nachos

MUCH healthier than traditional nachos without sacrificing flavour

Very easy to make

Quick! Bakes in 10 minutes

No seed oils, no corn, no wheat, no sugar, NO INFLAMMATION

Gluten free, grain free, low carb

What equipment do you need?

oven
1 medium frying pan
1 wooden spoon
cheese grater
1 large sheet pan

What ingredients do you need?

1 lb mini bell peppers (about 20)
283 grams grape tomatoes
500 grams ground beef
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
sea salt to taste
2 cups cheddar cheese shredded

How do I make these Low Carb Mini Pepper Nachos?

Step 1:

Preheat the oven to 400 F.

Step 2:

Heat a medium pan over medium heat. Brown beef until it’s no longer pink.

Step 3:

Cut peppers in half, remove stem and seeds.

Step 4:

Cut tomatoes in half.

Step 5:

Prepare baking sheet. Line with parchment paper.

Step 6:

Arrange peppers on the sheet so that the cut side is facing up.

Step 7:

Sprinkle tomatoes and browned beef over the peppers. Top with shredded cheese.

Step 8:

Bake for about 10 minutes. Until cheese is melted.

Step 9:

Serve with your favourite toppings (guacamole, salsa, sour cream).

Can I prepare these Low Carb Mini Pepper Nachos in advance?

YES!

You can prepare your mini pepper nachos in advance. Put all the ingredients on the sheet pan. Cover with plastic wrap and store in fridge until ready to bake.

Key Ingredients & Substitutions:

Mini Peppers- I used a 1 lb bag of mini peppers for this recipe. Sometimes mini peppers are hard to find. Use 4 or 5 regular peppers and cut in bit sized pieces.

Ground beef– I used ground beef but shredded cooked chicken could also be used. Omit for vegetarian.

Grape tomatoes -Any type of diced tomato can be used for this recipe.

Cheese- I used cheddar cheese but any grated cheese would work. If you like heat, use a spicy cheese like cheddar cheese with habernero or jalapeno. Use lactose free shredded cheese for lactose intolerance.

How to Store Leftover Mini Pepper Nachos

Store leftovers in a glass container with a sealable lid. Keep in refrigerator. Reheat in microwave.

Do not freeze.