Who says nachos have to be made with tortilla chips? Mini peppers are a great alternative for your keto nachos. Delicious, easy, and kid-friendly!
Hey nacho fans! Now there’s a healthier way to enjoy your favorite football snack. Really, it doesn’t get any easier than slicing and coring a few delicious mini peppers and sprinkling it with spiced ground beef, cheese, and some fun nacho toppings.
Life is too busy to slave away at the stove every evening. You need easy healthy meals and I do too. That’s where the idea for these fun and healthy keto nachos came in.
I stood there, holding a bag of mini peppers, just knowing I could do something interesting with them. And they really appealed to my kids. Just look how pretty and colorful they are!
Why this recipe is so awesome
Keto cooking is all about finding new and innovates ways to make our old favorites healthier. And all nachos really need is a replacement for the tortilla chips.
Tortilla chips clock in at a hefty 20g of carbs per serving (13 chips). Whereas sweet bell peppers have only 6g of carbs per cup. And peppers contain a number of essential vitamins and minerals our bodies need.
Many keto nacho recipes require you to make your own tortilla chips, which makes them far more time consuming than most of us can handle. Or they use pre-made “keto” chips, many of which aren’t really very keto-friendly at all.
But mini pepper nachos are an easy, real food option that take only a few minutes to prepare. And the peppers are the perfect shape for holding those tasty toppings!
I’ve made these and they’re a perfect counter to the non-keto nachos that my family will be eating while watching football today! We’ll all enjoy the burnt basque cheesecake for dessert as well! — Kim
I’ve made these several times and everyone in my family LOVES them. Awesome recipe! Thanks Carolyn. — Sue”
OMG! I made these as soon as I could get to the store after I saw the recipe. They were amazing!!! So good. I will never crave “real” nacho again! These were better. And I know much healthier! This morning I’m using the leftovers (not that many) to make my scrambled eggs. Can’t wait for breakfast! — Mariam
Ingredients you need
- Spices: Chili powder, ground cumin, garlic powder, paprika, kosher salt, pepper, oregano and red pepper flakes.
- Ground beef: You can also use ground pork, turkey or chicken.
- Mini peppers: These are the baby peppers you find in your grocery store. They are mild, sweet and come in red, orange and yellow.
- Shredded cheddar cheese: You can also use shredded Monterey Jack, Cheddar Jack or a Mexican cheese blend.
- Tomato: I top my nachos with some diced tomatoes. You can also use salsa or pico de gallo.
- Other topping additions: Sour cream, olives, chopped jalapeño, avocado, cilantro, onions.
1. In a small bowl, whisk together the spices and seasonings until well combined.
2. In a large skillet over medium heat, brown ground beef until just cooked through, breaking up any clumps with the back of a wooden spoon. Add spice mixture and sauté until well combined. Remove from heat.
3. Preheat oven to 400F and line a large baking try with parchment paper or aluminum foil. Arrange mini peppers in a single layer, cut-side up but very close together.
4. Sprinkle with ground beef mixture and shredded cheese (make sure every mini pepper gets a little meat and cheese!). Bake 5 to 10 minutes, until cheese is melty. Remove from oven and top with chopped tomatoes and any other desired toppings. Serve immediately.
Be sure not to overcook the beef, as it can dry out. Since it gets baked in the oven as well, take it just to the point where it’s no longer pink. Also make sure to line your baking pan with parchment paper so the nachos don’t stick.
If you would like the peppers to be softer, cook them on the baking sheet first for about 10 minutes.
You can customize these keto nachos any way you like it. Mix in some chorizo with the beef, top with avocados or guacamole, or keep it plain and simple with just meat and cheese.
Frequently Asked Questions
You have a number of healthy options for replacing tortilla chips. I’ve seen them made with cauliflower, zucchini slices, or pork rinds. I like to use mini peppers for a keto version. It’s a great way to get more veggies into your diet!
These nachos are made with mini sweet peppers instead of high carb chips. They are topped with a deliciously seasoned ground beef and lots of melty cheese. Add some chopped tomatoes, sour cream and avocados and you have a fabulous low carb meal or snack.
These keto nachos have only 6.5g of carbs and 3.2g of fiber per serving. That comes to 3.3g net carbs per serving.
Mini Pepper Keto Nachos
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon oregano
- ¼ teaspoon red pepper flakes more if you like it hotter
- 1 lb ground beef
- 1 lb mini peppers halved and seeded
- 1 ½ cups shredded Cheddar cheese
- ½ cup chopped tomato
- Other toppings as desired sour cream, olives, chopped jalapeño, avocado, etc.
- In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, pepper, oregano and red pepper flakes.
- In a large skillet over medium heat, brown ground beef until just cooked through, about 7 to 10 minutes, breaking up any clumps with the back of a wooden spoon. Add spice mixture and sauté until well combined. Remove from heat.
- Preheat oven to 400F and line a large baking try with parchment paper or aluminum foil. Arrange mini peppers in a single layer, cut-side up but very close together.
- Sprinkle with ground beef mixture and shredded cheese (make sure every mini pepper gets a little meat and cheese!). Bake 5 to 10 minutes, until cheese is melty.
- Remove from oven and top with chopped tomatoes and any other desired toppings. Serve immediately.