May 12, 2021
updated
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Low carb and delish these bell pepper nachos are everything you want from the classic appetizer without the guilt!
Whether you use ground beef, turkey, or chicken, this super simple recipe will satisfy your craving for the loaded chip. Grab some bell peppers and let’s get cooking!
How to Make Low Carb Nachos
Making these low-carb nachos is as easy as slicing your bell peppers, cooking up your ground meat, and loading it up with toppings.
I love making these later in the week by using leftover ground taco meat and all I have to do is load it up with toppings and I can cut the cooking time in half.
Here is what you need to do:
- Preheat oven to 350 degrees. Place oven rack in the middle position and line a large baking sheet with parchment paper. Place the bell pepper slices onto the pan.
- In a pan over medium heat, heat 1 tablespoon oil. Add in ground beef and taco seasoning, and using a spatula, break up the ground beef as it cooks, until no longer pink, about 8 to 10 minutes.
- Place the bell pepper slices in the oven for about 5 minutes. Remove from the oven onto the counter and top with meat mixture and salsa. Add the cheese on top, if using, black olives, and any other toppings you want to be heated.
- Place back into the oven and bake until the cheese is melted about 5 minutes.
- Remove from the oven and allow to cool before serving.
- If packing into lunch containers, allow the nachos to cool down to room temperature before packing into lunch containers. Pack the guacamole and sour cream into separate sauce containers. Send with bell pepper nachos.
They say that the best way to learn how to make something is by seeing it done so here is a video to show you how to make these bell pepper nachos at home.
Related: More Low Carb Dinner Ideas Here!
Cutting Bell Peppers into Nachos
To cut your bell peppers into nacho chips, simply slice them in half, remove the core and seeds, and then cut each half into 3 to 4 large pieces that will serve as the base for holding the toppings.
Low Carb Nacho Toppings
If you’re trying to keep these nachos low carb, here is a list of toppings to choose from that won’t blow your macros out of water:
- ground beef, turkey, chicken
- sliced steak
- fresh salsa or pico de gallo
- guacamole or avocado slices
- cheese
- black olives
- jalapeño peppers
- sour cream
More Low Carb Nacho Options
If you don’t want to use bell peppers as your nacho base, you can use the following foods to create other low carb nacho options:
- sliced eggplant
- zucchini slices
- squash slices
- celery stalks
- carrot chips
Tips for Best Low Carb Nachos
The thing about low carb nachos is that you can make them with any vegetable as the base and top them in any way you want. That said, it’s important that your nacho “base” holds your toppings and can withstand being picked up.
Here are some tips for the best low carb nachos:
- Cut your bell pepper into pieces of similar size as a traditional corn chip.
- If using zucchini or eggplant slices, make sure they are about ¼ to ⅓ inch thick. You want them to be sturdy enough to hold your toppings.
- Place the nacho base (bell peppers or another veggie) close together on the sheet pan, since as they cook they will shrink. Plus, you want loads of toppings on each slice.
- Make sure to line the baking sheet with parchment paper or a silicone mat to lift the nachos easily.
- Save time by cooking up your meat ahead of time, this is why I love using leftover meat from taco night.
Other Low Carb Recipes
If you’re looking for other low carb recipes for your healthy eating lifestyle that are family-friendly, give these a try:
- Bacon & Spinach Frittata
- BLT Lettuce Wraps
- Sheet Pan Sausage & Peppers
- All Meat and Veggie Paleo Chili
- Cobb Salad Lettuce Wraps
- 20+ Low-Carb Lunch Ideas
- Spaghetti Squash Lasagna Boats
- Cilantro Lime Avocado Chicken
Bell Pepper Nachos (Low Carb, Keto)
Ingredients
- 3 large bell peppers, 1 each color, sliced into nacho size pieces
- 1 tablespoon of oil
- 1 pound ground beef
- 1 ½ tablespoons taco seasoning
- ½ cup salsa, divided
- 8 ounces grated cheddar cheese
- 4 ounce can black olives
- ½ cup guacamole
- ¼ cup sour cream
Instructions
- Preheat oven to 350 degrees. Place oven rack in the middle position and line a large baking sheet with parchment paper. Place the bell pepper slices onto the pan.
- In a pan over medium heat, heat 1 tablespoon oil. Add in ground beef and taco seasoning, and using a spatula, break up the ground beef as it cooks, until no longer pink, about 8 to 10 minutes.
- Place the bell pepper slices in the oven for about 5 minutes. Remove from the oven onto the counter and top with meat mixture and salsa. Add the cheese on top, if using, black olives, and any other toppings you want to be heated.
- Place back into the oven and bake until the cheese is melted about 5 minutes.
- Remove from the oven and allow to cool before serving.
Taven
LOVED making and eating these bell pepper nachos!! It was also a hit with my family.