Sweet Pepper Nachos

Sports fans and nachos can enjoy their favorite Mexican snack with health benefits. Instead of chips, use different colored sweet peppers, cut into chunks the size of traditional corn chips. The peppers are microwaved until crispy and soft, then filled with the classic nacho toppings: chili-flavored spicy beef, grated cheese, avocado guacamole and pico de gallo salsa. The final touch is a little sour cream for each nacho. The snack is suitable for those on a keto diet or any other low-carb diet.

Ingredients

• 110 g ground beef 20% fat
• 2 medium sweet peppers (preferably different colors)
• 1 tbsp. l. vegetable oil
• 1/4 tsp chili powder
• 1/4 tsp ground cumin
• 1 tbsp. grated cheese mixtures
• 1/4 tbsp. guacamole
• 1/4 tbsp. pico de gallo
• 2 tbsp. l. fat sour cream

Directions

1. Cut the bell peppers through the stem into six pieces, removing the stems and seeds. Transfer to a large microwave-safe bowl, add a little water and a pinch of salt. Cover and microwave until peppers are tender, about 4 minutes. Allow to cool slightly, then arrange side by side on a baking sheet lined with foil, with the slices facing up.
2. Meanwhile, in a large nonstick skillet, heat the oil over medium-high heat. Add the chili powder and cumin and cook, stirring occasionally, until the aroma comes out, about 30 seconds. Add ground beef and 1/4 tsp. salt and sauté, stirring and breaking the minced meat into small pieces until cooked through, about 4 minutes.
3. Preheat the oven on the grill setting. Place some beef mixture on each piece of pepper. Sprinkle with cheese and toast until cheese is melted, about 1 minute. Place guacamole and pico de gallo on top of each pepper. Dilute the sour cream with a little water and drizzle with the nachos.