Instructions
- Preheat oven to 425 degrees F / 218 degrees C.
- Slice 4 bell peppers into wedges, cutting lengthwise down the pepper then horizontally across each slice.
- Lay bell pepper wedges on baking sheets in a single layer, cut side up.4 bell peppers
- Toss with 2 tablespoons extra virgin olive oil, ½ teaspoon ground cumin, ½ teaspoon chili powder, and ¼ teaspoon garlic powder.2 tablespoons extra virgin olive oil, ½ teaspoon ground cumin, ½ teaspoon chili powder, ¼ teaspoon garlic powder
- Season generously with kosher salt to taste and black pepper to taste. Bake until peppers are crisp-tender, about 10 minutes.kosher salt to taste, black pepper to taste
- Top bell peppers with 3 cups Monterey Jack cheese and bake until cheese is bubbly, about 10 minutes.3 cups Monterey Jack cheese
- Top with 1 cup guacamole, 1 cup fire-roasted salsa, and ½ cup jalapeño slices. Dollop ½ cup sour cream over bell peppers. Squeeze a lime wedges on top and serve with more lime wedges.1 cup guacamole, 1 cup fire-roasted salsa, ½ cup jalapeño slices, ½ cup sour cream, lime wedges
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