1. Preheat your oven to 190°C.

2. In a large skillet, heat the olive oil over medium heat. Add the ground beef or turkey and cook until browned and cooked through. Drain any excess fat.

3. Season the cooked meat with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir well to combine.

4. Arrange the halved mini bell peppers on a baking sheet, cut side up.

5. Spoon the seasoned meat mixture into each pepper half, filling them evenly.

6. Sprinkle shredded cheddar cheese over the top of each pepper.

7. Bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and bubbly.

8. Remove from the oven and let cool for a few minutes.

9. Top each mini bell pepper nacho with diced tomatoes, diced red onion, sliced black olives, and fresh cilantro.

10. Serve with a dollop of sour cream on top.

Enjoy your delicious and keto-friendly Mini Bell Pepper Nachos!