Sweet Pepper Nachos (Keto Diet)
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 260, total fat 20 G., saturated fats 8 G., proteins 13 G., carbohydrates 8 G., fiber 2 G., cholesterol 50 mg, sodium 360 mg, sugar 3 G.
Calories 260, total fat 20 G., saturated fats 8 G., proteins 13 G., carbohydrates 8 G., fiber 2 G., cholesterol 50 mg, sodium 360 mg, sugar 3 G.
Sports fans and nacho fans can enjoy their favorite Mexican snack with a healthier twist. Instead of chips, use sweet peppers of various colors, cut into pieces the size of traditional corn chips. The peppers are microwaved until crispy and tender, then filled with classic nacho toppings: spicy chili-flavored beef, shredded cheese, avocado guacamole, and pico de gallo salsa. The finishing touch is a drizzle of sour cream on each nacho. This appetizer is suitable for those on the keto diet or any other low-carb diet.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g of ground beef with 20% fat content
- 2 medium sweet peppers (preferably different colors)
- 1 tbsp. vegetable oil
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- 1 cup of grated cheese mixture
- 1/4 cup guacamole
- 1/4 tbsp. pico de gallo
- 2 tbsp. of heavy cream
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Recipes with similar ingredients: ground beef, sweet pepper, guacamole sauce, pico de gallo sauce, chili seasoning, cumin
Cooking the dish according to the recipe:
- Cut the bell peppers into six pieces, cutting through the stems and discarding the stems and seeds. Transfer to a large microwave-safe bowl, add a splash of water, and a pinch of salt. Cover and microwave until the peppers are tender, about 4 minutes. Let cool slightly, then arrange them cut-side up on a foil-lined baking sheet.
- Meanwhile, in a large nonstick skillet, heat the vegetable oil over medium-high heat. Add chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Add the ground beef and 1/4 teaspoon salt and cook, stirring and breaking up the ground beef into small pieces, until cooked through, about 4 minutes.
- Preheat the oven to broil. Spoon a small amount of the beef mixture onto each nacho. Sprinkle with cheese and broil until the cheese melts, about 1 minute. Top each nacho with guacamole and pico de gallo. Thin the sour cream with a little water and drizzle over the nachos.
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