Bell Pepper Nachos (Low Carb, Paleo)

It’s rare that I pass up a plate of nachos with tortilla chips, but afterwards, I never feel my best. That’s why I created Bell Pepper Nachos.

This recipe can be flexible for any dietary needs; add whatever toppings you wish.. use ground turkey instead of beef.. load it up with cheese… make it your own!! Tag @kyliejurchuk on Instagram and @kyliejurchuknutrition on Facebook so I can see your creations 💗



1 lb ground beef

10-15 mini bell peppers, halved and seeded ** OR ** if using large bell peppers, cut 3 whole peppers into chip sized pieces

1/2 onion, chopped

1/2 cup salsa of choice

1 tsp chili powder

1 tsp cumin

1 tsp dried oregano

Salt and pepper to taste

* Add your favourite nacho toppings: shredded cheese, olives, pico de gallo, fresh salsa, sour cream, jalapenos


1. Preheat oven to 350 degrees. Lay out bell peppers on a sheet pan with parchment paper.

2. In a pan over medium heat, add 1 tbsp olive oil. Add onion and cook, stirring occasionally, until onions begin to get translucent, about 5 minutes.

3. Add the ground beef and cook until browned, about 5 to 7 minutes. Careful not to over cook the beef, it will be dry! While the ground beef is cooking, place the sheet pan with bell pepper halves in the oven for 5 minutes.

4. When cooked, sprinkle ground beef with the chili powder, cumin, oregano, and salt and pepper to taste. Mix well.

5. Take peppers out of the oven and cover with meat mixture. Add the optional cheese on top and any other toppings you want heated.

6. Cook for 5 to 7 minutes, & ENJOY!


Cauliflower Tabbouleh Salad


My Cauliflower Tabbouleh Salad by far one of my favourite easy salads as of late! It’s a simple recipe to add to your weekly meal prep and also makes for a great pot luck dish this summer. This isn’t just any plain old salad… it’ll even please your toughest family member ;) Bonus, it’s grain free and low carb!

** If you don’t have a food processor, grate the cauliflower florets. Or, purchase already riced cauliflower!! (If not finely riced, chop into finer pieces like in the photo of this recipe).

1 head cauliflower, cut into small florets
2 cups parsley, chopped with leaves and stems included (approx. 2-4 bunches of parsley)
1/2 cup mint leaves, chopped (approx. 1-2 bunches of mint)
3 roma tomatoes, chopped
1 english cucumber, diced finely
1 large garlic clove, minced
6 tablespoons olive oil
6 tablespoons lemon juice, (approx. 2 lemons)
Salt & pepper to taste

1. In the bowl of your food processor, add the cauliflower florets and pulse until it resembles rice. Place the cauliflower crumbles into a large bowl.
2. Mix together the parsley, mint, tomatoes, and cucumber and minced garlic with the cauliflower. Toss to combine.
3. Drizzle with olive oil and lemon juice. Add salt and pepper to taste.
4. Serve immediately or store in the fridge for up to 3 days.