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–+ servings

Low Carb Mini Pepper Nachos

Today we're making an easy, low carb and gluten free way to get your nacho fix.
5 from 1 vote
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Course: Appetizer, dinner, Snack
Cuisine: American
Keyword: low carb appetizer, low carb dessert, superbowl snack
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 261kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 large baking tray
  • parchment paper
  • 1 medium pan
  • 1 wooden spoon

Ingredients

  • 1 lb mini bell peppers (about 20) cut in half, stems and seeds removed
  • 283 grams grape tomatoes cut in half
  • 500 grams ground beef
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • sea salt to taste
  • 2 cups cheddar cheese shredded

Instructions

  • Preheat the oven to 400 F.
  • Heat a medium pan over medium heat. Brown beef until it's no longer pink.
  • Cut peppers in half, remove stem and seeds.
  • Cut tomatoes in half.
  • Prepare baking sheet. Line with parchment paper.
  • Arrange peppers on the sheet so that the cut side is facing up.
  • Sprinkle tomatoes and browned beef over the peppers. Top with shredded cheese.
  • Bake for about 10 minutes. Until cheese is melted.
  • Serve with your favourite toppings (guacamole, salsa, sour cream).

Nutrition

Serving: 10pieces | Calories: 261kcal | Carbohydrates: 13.1g | Protein: 16.8g | Fat: 15.9g | Saturated Fat: 7.5g | Sodium: 270mg | Potassium: 337.5mg | Fiber: 2.4g | Sugar: 5g