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
The following video shows somebody cooking the Keto Bell Pepper Nachos with background music playing and that you can access the whole recipe below.
Per serving: Calories 176, Protein 4.6 g, Carbohydrates 13 g, Fat 13 g
