Crunchy, cheesy, and guilt-free, these bell pepper nachos are the perfect low-carb twist on a classic snack.

Scale

10–12 mini bell peppers, halved

1 tbsp olive oil

1 lb ground chicken or turkey

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

½ tsp cumin

½ tsp sea salt

1 cup shredded cheese (dairy-free if needed)

Fresh cilantro, lime wedges (optional)

1. Preheat oven to 375°F. Line a baking sheet.

2. Slice and clean the mini bell peppers.

3. Toss peppers in olive oil and roast for 8 minutes.

4. Brown the ground meat with spices.

5. Fill pepper halves with meat, top with cheese.

6. Bake for 10 more minutes.

7. Cool slightly, garnish with cilantro and lime.

You can prep these ahead and refrigerate before baking.

Customize toppings with salsa, guacamole, or hot sauce.

Keywords: low-carb, keto nachos, bell pepper snacks