I call it 'Nacho Average Nachos' – all the flavor, none of the guilt. We’re obsessed!

If you're anything like me, you love a good plate of nachos but don't always want the carb overload that comes with traditional tortilla chips. Enter: low carb loaded bell pepper nachos! This recipe is a lifesaver for those busy weeknights when you want something quick, delicious, and a bit healthier. I first stumbled upon this idea when trying to use up some extra bell peppers from my garden, and it quickly became a family favorite. These nachos are not only colorful and fun but also pack a punch of flavor without the guilt.

These nachos are perfect on their own, but if you're looking to make it a full meal, consider serving them with a side of fresh guacamole or a simple green salad. A dollop of sour cream or a sprinkle of fresh cilantro on top can also add a nice touch. For a refreshing drink, try pairing them with a homemade limeade or a light, crisp white wine.

Servings: 4

4 large bell peppers (any color), cut into wedges
1 tablespoon olive oil
1 pound ground beef or turkey
1 packet taco seasoning (or homemade blend)
1 cup shredded cheddar cheese
1/2 cup diced tomatoes
1/4 cup sliced black olives
1/4 cup diced red onion
1 jalapeño, sliced (optional)
1/4 cup chopped fresh cilantro
Sour cream, for serving

Preheat your oven to 400°F (200°C).

Arrange the bell pepper wedges in a single layer on a large baking sheet. Drizzle with olive oil and season with a little salt and pepper.

Bake the bell peppers for about 10 minutes until they start to soften.

While the peppers are baking, heat a skillet over medium-high heat. Add the ground beef or turkey and cook until browned, breaking it up with a spoon.

Stir in the taco seasoning and a splash of water. Simmer for a few minutes until the meat is fully cooked and the seasoning is well incorporated.

Remove the bell peppers from the oven and top them with the cooked meat, shredded cheese, tomatoes, olives, red onion, and jalapeño slices.

Return the baking sheet to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.

Remove from the oven and sprinkle with fresh cilantro. Serve with sour cream on the side.

For a vegetarian version, swap the ground meat for black beans or crumbled tofu seasoned with taco spices. If you're a fan of spice, add some extra jalapeños or a dash of hot sauce. You can also mix up the cheese—pepper jack or a Mexican blend would work great. For a creamier topping, try adding some avocado slices or a drizzle of queso fresco.