BELL PEPPER KETO NACHOS
These are loaded with everything you could hope for on nachos -- beef, cheese, guac, pico de gallo and sour cream -- but instead of chips, pieces of crisp-tender bell pepper make this snack keto-friendly.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut the bell peppers through the stem into sixths, remove the stem and seeds. Transfer to a large microwave safe bowl, add a splash of water and a pinch of salt. Cover and microwave until the pepper pieces are pliable, about 4 minutes. Let cool slightly and then arrange close together on a foil-lined baking sheet, cut sides-up.
- Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the chili powder and cumin and cook, stirring, until fragrant and toasted, about 30 seconds. Add the ground beef and 1/4 teaspoon salt and cook, stirring and breaking up into bite-size pieces, until browned and cooked through, about 4 minutes.
- Preheat the broiler. Spoon some beef mixture onto each pepper piece. Sprinkle with cheese and broil until the cheese melts, about 1 minute. Top with dollops of guacamole and pico de gallo. Thin the sour cream out with a little water and drizzle over the nachos.
Nutrition Facts : Calories 260, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 50 milligrams, Sodium 360 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 13 grams, Sugar 3 grams
LOADED NACHOS
Probably the greatest nachos ever assembled. Perfect for football. Serve as a giant help-yourself platter or portion onto plates.
Provided by Brian Genest
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 1h
Yield 20
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
- Arrange a layer of tortilla chips on the tray. Sprinkle 1/2 of the cooked beef in a layer over the chips (don't drown the chips!) then layer with 1/3 of the beans, 1/3 of the jalapeno peppers, 1/3 of the pico de gallo, and 1/2 of the Cheddar cheese; drizzle 1/3 of the queso blanco over top. Repeat layers once more, starting with chips and ending with queso blanco. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.
- Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.
- Stir sour cream with just enough water to thin slightly; drizzle over the nachos. Drizzle remaining queso blanco over top and sprinkle with scallions. Arrange remaining chips around the edges of the platter.
Nutrition Facts : Calories 508.9 calories, Carbohydrate 26.9 g, Cholesterol 97.3 mg, Fat 33.8 g, Fiber 3 g, Protein 23.4 g, SaturatedFat 16.2 g, Sodium 1121.1 mg, Sugar 3.1 g
BELL PEPPER NACHOS
"Pepper pieces hold a savory cheese and rice topping in this colorful appetizer," says Aneta Kish of La Crosse, Wisconsin.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Cut peppers into 1-1/2- to 2-in. squares. Cut each square in half diagonally to form two triangles; set aside. In a lightly greased skillet, cook the tomatoes, onion, chili powder and cumin over medium heat for 3 minutes or until onion is tender, stirring occasionally. , Remove from the heat. Stir in the rice, Monterey Jack cheese, cilantro and hot pepper sauce. Spoon a heaping tablespoon onto each pepper triangle. Place on greased baking sheets. Sprinkle with cheddar cheese. , Broil 6-8 in. from the heat for 3-4 minutes or until cheese is bubbly and rice is heated through.
Nutrition Facts : Calories 65 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 50mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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JOY BAUER'S LOADED BELL PEPPER 'NACHOS' RECIPE - TODAY
From today.com
4/5 (119)Category AppetizersAuthor Joy Bauer
- 1. Preheat oven to 375°F. Coat a large baking sheet (or 2 standard sheets) with nonstick oil spray and set aside.
- 2. Remove the stems and seeds from the bell pepper and cut each into quarters. Lay the bell pepper "chips" on the prepared baking sheet(s) in a single layer with their insides facing up.
- 3. In a large heated skillet, stir the ground turkey until it's cooked through and crumbled. Add the taco seasoning along with about 2/3 cup water and stir. Add the black beans, corn and jalapeños, if using. Mix until well-combined and heated through.
- 4. Spoon the turkey-bean mixture over the bell pepper pieces. Sprinkle on the cheese and bake for about 10 minutes, until the cheese is melted.
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Ratings 6Calories 377 per servingCategory Appetizer, Main Dish, Snack
- Add the ground beef, chili powder, cumin, oregano, salt and pepper to a large skillet over medium-high heat. Cook, breaking up until no longer pink, about 5-7 minutes.
- Place the bell pepper pieces, cut side up, on a baking sheet, spreading out as much as possible.
SHEET PAN LOADED BELL PEPPER NACHOS - EAT YOURSELF SKINNY
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5/5 (2)Total Time 30 minsServings 6Calories 220 per serving
- Preheat oven to 400 degrees F and arrange mini bell pepper halves in a single layer on a sheet pan sprayed with nonstick spray or lined with foil. Set aside.
- In a large skillet over medium heat, cook ground ground beef until it begins to crumble and brown, draining any excess liquid. Add garlic, chili powder, cumin, oregano, onion powder and salt and continue cooking until meat is browned and completely cooked. Stir in the salsa and continue cooking 5 more minutes until heated through.
- Spoon the ground beef mixture evenly onto the peppers, making sure to cover each one, then sprinkle with shredded cheese.
- Bake peppers in the oven for about 10 to 12 minutes, until peppers are tender and cheese is melted. Remove from oven and top with tomatoes, black olives, jalapeños, cilantro and sour cream, if desired. Enjoy while warm!
LOADED BELL PEPPER NACHOS | MY MONTANA KITCHEN
From mymontanakitchen.com
5/5 (1)Estimated Reading Time 4 minsServings 4Calories 383 per serving
- Preheat the oven to 425 degrees. Prepare a baking sheet with aluminum foil and a spritz of nonstick cooking spray.
- In a skillet over medium-high heat, stir together the browned ground chuck, taco seasoning and water. Bring to a simmer and cook until the water has evaporated.
- Place cut bell peppers on the baking sheet with the cut side up. Fill each bell pepper with meat, packing evenly.
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