I can't believe it's already football season!! Today I'm sharing a perfect game-day treat for your low-carb tex-mex lovers...Easy Low Carb Mini Pepper Nachos!
These nachos are so flavorful and delicious!
This appetizer version of Mexican stuffed peppers is perfect for meal prepping or sharing with friends at your next game day get together!
Full of all kinds of yumminess like lean ground beef, black beans, sweet peppers, tomatoes with green chilies and a zesty blend of Mexican spices.
And they're not only low-carb, they're also gluten-free!
Do you have any kitchen questions you'd like me to answer, or a tip you think my readers would enjoy? Please reply to this email and let me know!
Kitchen Tips and Hacks to Save you Time and Money:
How to remove seeds and membranes from fresh Jalapeños without getting it on your skin:
Use a sharp knife to slice off the larger end (the end with the stem).
Then cut the jalapeño in half lengthwise.
Working one at a time, hold each half pepper in the palm of your hand.
With the other hand, use the round end of a metal spoon to scrape out the seeds and membranes.
I like to start at the larger end of the jalapeño (where the stem was) and scrape the membranes and seeds straight into the trash can.
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