Crispy Bell Pepper Nachos (Keto-Friendly, Gluten-Free)
Key Info:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4-6 (8-10 as appetizer)
Difficulty: Easy
Dietary: Keto, Low-Carb, Gluten-Free (Vegetarian/Vegan options)
Equipment Needed:
• Baking sheet
• Parchment paper
• Large skillet
• Sharp knife & cutting board
• Spatula
(Alternative: Air fryer)
Ingredients:
Base:
• 3-4 large bell peppers (any color) OR 2 lbs mini peppers
• 1 lb ground beef (or plant-based alternative)
• 1 packet taco seasoning (2 tablespoons)
Vegetables:
• 1 cup diced eggplant
• ½ cup diced red onion
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) corn, drained
• ½ cup fire-roasted tomatoes
Toppings:
• 2 cups shredded Mexican cheese blend
• Fresh cilantro
• Sliced jalapeños
• Diced avocado
• Sour cream
• Pico de gallo
Method:
1. Preheat oven to 375°F (190°C)
2. Slice bell peppers into nacho-sized pieces (roughly 2-inch triangles)
3. Arrange peppers on parchment-lined baking sheet, roast for 5 minutes
4. Meanwhile, brown ground beef in skillet over medium-high heat (5-7 minutes)
5. Add taco seasoning and vegetables to meat, cook until softened (3-4 minutes)
6. Remove peppers from oven, top with meat mixture and cheese
7. Return to oven for 5-7 minutes until cheese melts
8. Add fresh toppings and serve immediately
Crucial Tips:
• Don’t overcook peppers – they should remain slightly crisp
• Pat peppers dry before roasting for better results
• Season meat mixture generously
• For crispier edges, broil for final minute
Storage & Variations:
Storage:
• Meat mixture: 3 days refrigerated
• Assembled nachos: Best fresh, can prep components ahead
Scaling:
• Recipe easily doubles
• Allow more baking sheets for larger batches
Common Mistakes:
• Overcrowding baking sheet
• Skimping on seasoning
• Cutting peppers too small
Variations:
• Buffalo Chicken: Use shredded chicken + buffalo sauce
• Mediterranean: Ground lamb + feta + oregano
• Breakfast: Scrambled eggs + bacon + cheddar
