{NEW} Low Carb Bell Pepper Nachos Such a FUN Appetizer + Snack idea! Made these…
{NEW} Low Carb Bell Pepper Nachos
Such a FUN Appetizer + Snack idea!
Made these with the kids this afternoon to satisfy our afternoon nacho craving.
Super, super DELICIOUS!
Makes about 24 nacho boats
Serving size: 2-3 per person
Ingredients:
1.5 lbs lean ground turkey or grass fed beef
1 small yellow onion, diced
1 small jalapeno pepper, seeded and diced very tiny
1.5 tsps. cumin
1 tsp. chili powder
1/4 tsp garlic powder
1/4 tsp fresh ground black pepper
1/4 tsp sea salt, or to taste
1.5 cups chunky salsa, all natural, low sugar
1/3 cup grated cheddar/jack cheese
4 bell peppers, mixed colors
Optional “nacho” topping ideas: sliced jalepenos, diced avocado, Greek yogurt, sliced green onions, and/or cilantro leaves.
Instructions:
Preheat your oven to 375 degrees f.
Remove the seeds, and membranes from your bell peppers then slice each one into 4-6 verticle pieces as shown (depends on the size of your bell peppers)
I tried to slice them along the natural folds to keep little pockets/boats for my toppings.
Set sliced bell peppers pocket side up on a large parchment lined sheet pan.
Brown ground turkey over medium-high heat in a large saute pan, breaking up with a wooden spoon as it cooks.
Add in onions, garlic, and diced jalapenos.
Cook until the turkey is cooked through. Drain off grease if necessary.
Stir spices and salsa into your cooked turkey. Carefully spoon turkey mixture into the little bell pepper boats.
Spoon a couple Tablespoons of water onto the baking sheet, this will help steam and soften the peppers a bit.
Bake for about 12-15 minutes or until peppers are hot and just beginning to soften. I like mine still fairly crisp.
Sprinkle tops lightly with cheese, and bake for another minute or two until cheese is melty.
Sprinkle with any toppings of choice, and enjoy immediately. ❤Rachel
