1tbsptaco seasoningUse Siete brand or make your own with cumin, paprika, chili powder, garlic powder, and salt
1cupshredded cheddar or Monterey Jack cheeseUse a blend of cheddar and jack for a great flavor and look
Fresh cilantrochopped
Sliced jalapeñosoptional
Sour cream or Greek yogurtfor topping
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Brown the ground meat in a skillet over medium heat, adding the taco seasoning and a bit of water to help the spices mix in. Cook until fully browned and set aside.
Slice the mini bell peppers in half lengthwise and remove the seeds. You can leave the stem on.
Place the pepper halves on the baking sheet, cut side up. Spoon a generous amount of the seasoned ground meat into each pepper.
Top with a sprinkle of shredded cheese and bake for 10-15 minutes, until the cheese is melted and bubbly.
Garnish with fresh cilantro, sliced jalapeños, and a dollop of sour cream or Greek yogurt.
Keyword appetizer, keto, low carboyhydrate, mini peppers, nachos, no chip nachos