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Keto Bell Pepper Nachos

Course Appetizers, Mains
Cooking time 30-60 Minutes
Skill Level Beginner
Total Time 40 minutes
Servings 6 people
Calories 394123123kcal

Ingredients

  • 4 bell peppers cut into small wedges
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • kosher salt to taste
  • black pepper to taste
  • 3 cups Monterey Jack cheese shredded
  • 1 cup guacamole
  • 1 cup fire-roasted salsa
  • ½ cup jalapeño slices pickled
  • ½ cup sour cream
  • lime wedges

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

Nutrition

Calories: 394kcal | Net carbs: 7g | Fat: 32g | Protein: 17g