Bell Pepper Nachos with 1-Minute Cheese Sauce

All the nachos with none the carbs! This keto, gluten-free, low-carb take on nachos is vegetarian friendly and super easy to make with a quick and easy foolproof cheese sauce.
A Jerry James Stone Recipe

Ingredients
  

1-Minute Cheese Sauce

  • ½ cup half and half
  • 2 oz cream cheese
  • 1 cup shredded cheddar cheese
  • ¼ tsp cayenne pepper
  • Salt to taste

Mushroom Taco Meat

  • 1 tbsp oil
  • 8 oz mushrooms, chopped
  • 1 tbsp taco seasoning

Bell Pepper Nachos

  • 3 bell peppers
  • Mushroom Taco Meat
  • ¼ cup shredded cheddar cheese
  • 1-Minute Cheese Sauce
  • 4 oz guacamole
  • 4 oz pico de gallo salsa
  • 2 oz sour cream
  • 1 tbsp chopped cilantro
Jump to instructions
Yields 4
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Instructions

1-Minute Cheese Sauce

  • Warm ½ cup half and half over a medium-low heat in a medium saucepan. Add 2 ounces cream cheese and whisk until incorporated.
  • Turn heat to low, and add a fourth of the 1 cup cheddar cheese. Mix to combine, then add another fourth, repeating until all ingredients are combined.
  • Mix in the ¼ teaspoon cayenne pepper.

Mushroom Taco Meat

  • Warm 1 tablespoon oil in a medium saute pan.
  • Add 8 ounces chopped mushrooms and turn heat to medium. Once mushrooms begin to sweat, add in 1 tablespoon taco seasoning. Stir until the shrooms are fully coated. Cook until mushrooms have reduced by over half.

Bell Pepper Nachos

  • Preheat oven to 400 degrees F.
  • Take 3 bell peppers (I recommend sweet ones like reds, yellows, and oranges), and slice them down the side lengthwise to create “chips.”
  • Place the peppers on a quarter-sized baking sheet, with the inside of the pepper facing up, to form cups.
  • Divide the Mushroom Taco Meat between the bell pepper chips. Do the same with the ¼ cup shredded cheese.
  • Place baking sheet in the preheated oven and bake for 10 minutes.
  • Remove baking sheet from oven. Top the peppers off with the 1-Minute Cheese Sauce, 4 ounces of guacamole, 4 ounces of pico de gallo salsa, and 2 ounces of sour cream.
  • Finish off with 1 tablespoon of chopped cilantro and enjoy!