Bell Pepper Keto Nachos

By nanarose

Ingredients

• 2 medium bell peppers (preferably a mix of colors)
• Kosher salt
• 1 tablespoon vegetable oil
• 1 /4 teaspoon chili powder
• 1 /4 teaspoon ground cumin
• 4 ounces ground beef (80/20)
• 1 cup full-fat shredded Mexican blend cheese
• 1 /4 cup guacamole
• 1 /4 cup pico de gallo
• 2 tablespoons full-fat sour cream

Details

Adapted from foodnetwork.com

Preparation

Step 1

Cut the bell peppers through the stem into sixths, remove the stem and seeds. Transfer to a large microwave safe bowl, add a splash of water and a pinch of salt. Cover and microwave until the pepper pieces are pliable, about 4 minutes. Let cool slightly and then arrange close together on a foil-lined baking sheet, cut sides-up.

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the chili powder and cumin and cook, stirring, until fragrant and toasted, about 30 seconds. Add the ground beef and 1/4 teaspoon salt and cook, stirring and breaking up into bite-size pieces, until browned and cooked through, about 4 minutes.

Preheat the broiler. Spoon some beef mixture onto each pepper piece. Sprinkle with cheese and broil until the cheese melts, about 1 minute. Top with dollops of guacamole and pico de gallo. Thin the sour cream out with a little water and drizzle over the nachos.