Sweet potato nachos are one way to do it, but if you’re aiming for a lower-carb variation, mini peppers make an equally tasty base for all the fixings, and with a much lower total carb count. Fill them up with ground beef, onions, tomatoes, garlic, and spices, and have at it!
If you’ve never bought mini bell peppers before, they aren’t the same thing as hot peppers. They might be the same size as jalapeños or banana peppers, but they taste like any other bell pepper and they’re not spicy at all. Of course, you could use spicy peppers for this if you really wanted that mouth-tingling punch, but it’s not necessary.
Top the peppers off with a sprinkle of crunchy green onions and tomatoes, and then throw on some guac or salsa. A tray of these would be a fun appetizer, but you could also serve a few mini peppers as the main protein at a meal, especially for kids.
Bell Pepper Nacho Bites Recipe
Protein: 33g / %
Carbs: 12g / %
Fat: 21g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 1/2 lbs. mini bell peppers, halved and seeded
- 1 lb. ground beef
- 1/2 onion, minced
- 1 green onion, sliced
- 1 tomato, thinly diced
- 1 garlic clove, minced
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp dried oregano
- Sea salt and freshly ground black pepper
- Preheat your oven to 350 F.
- Add the onion and garlic to a skillet over medium-high heat and cook until fragrant, about 2 to 3 minutes.
- Add the ground beef and cook until browned, about 5 to 7 minutes.
- Sprinkle with the chili powder, cumin, oregano, and salt and pepper to taste. Give everything a good stir and cook for another 2 minutes.
- Evenly distribute the beef mixture among the mini peppers.
- Place the stuffed bell peppers on a baking sheet, and bake for 14 to 15 minutes.
- Serve the the nacho bites topped with tomato, green onions, and your choice or guacamole or fresh homemade salsa.