Nachos but make it low carb amiright?
I took a poll on my Instagram stories and asked what type of recipes y’all wanted to see this week – “low carb” and “time saving” both won by a long shot! This recipe ticks both boxes ✅!
I originally intended on making Italian stuffed bell peppers, but then without thinking I started slicing up my peppers #blondemoment 🤪😳 I still wanted to make something I could roast instead of standing over the stovetop (because ehm, Bachelor) badaboom badabing the nachos came to be!
Well guys, the last minute not what I planned nachos ended up being amazing! Rich in flavor from the Italian sausage, ooey gooey from the mozzarella with the perfect crunch from the peppers. Hope you enjoy!
![](https://thesavvyspoon.com/wp-content/uploads/2020/03/img_9939-272x272.jpg)
Italian Red Pepper Nachos
Ingredients
- 3 red bell peppers seeds removed
- 2 Italian sausage links casing removed (uncooked)
- 1 15-oz. can diced tomatoes drained
- 1/2 ball mozzarella thinly sliced
- chopped basil leaves
Instructions
- Preheat oven to 375 degrees. Cut your bell peppers into wedges (about 6-8 per pepper). On a sheet pan lined with foil and greased lightly, spread out peppers evenly.
- In a skillet, add Italian sausage and use a wooden spoon to break up into crumbles. Cook until no longer pink, then top peppers evenly with cooked sausage. Top with diced tomatoes and spread evenly between the peppers.
- Top sausage-filled bell pepper wedges with mozzarella slices and place into oven for 15-20 minutes. Turn heat up to 500 degrees or your highest setting to broil the cheese – keep watch! Should only take 1-2 minutes.
- Let cool slightly and topped with basil leaves! Enjoy warm.