Mini Pepper Nachos
Mini pepper nachos are a delicious weeknight meal. Piled with your family’s favorite toppings, these healthy nachos are a perfect low carb option that even the kids will love.
Who doesn’t love nachos? Nachos are a favorite guilty pleasure for pretty much everyone I know, kids and adults alike. We know we can’t have them too often because they are objectively not healthy, but oh my goodness are they delicious. Well, I have good news. There is a healthier way to enjoy your favorite loaded nachos as much as you want!
These amazing mini bell pepper nachos pack all the flavor of traditional nachos with none of the guilt. A bed of mini bell peppers replaces tortilla chips in this recipe for a low-carb and veggie-full take on classic nachos. Topped with lean ground chicken and black beans cooked in a flavorful taco seasoning, this recipe is both healthy and completely delicious. A perfect appetizer for your next game day, or a simple dinner any night of the week, this is sure to become one of your family favorites.
Top these with all your favorite toppings to fulfill your nacho craving – plenty of cheese, pico de gallo, avocado, sour cream, black olives, fresh cilantro or green onions – there are no rules here. Well… actually, there is one rule. You should eat these straight off the sheet pan, no need for extra dishes. I insist!
You Will Love This
- These low-carb nachos make a great appetizer that is perfect for guests who are low-carb eaters. They are also naturally gluten-free (just make sure your taco seasoning is gluten free).
- Sweet bell peppers are a perfect vessels for all your favorite nacho toppings. They taste great in this recipe and stay sturdy enough to pick up and eat with your fingers, just like regular nachos.
- This recipe is a great way to use up leftovers – any chopped up and sautéed veggies or leftover cooked chicken, turkey or beef would be yummy on these nachos.
Ingredients
For this recipe, you will need the following simple ingredients (exact measurements are in the recipe card below):
- Mini bell peppers: You will cut the peppers into halves to make little vessels for all your nacho toppings.
- Ground chicken: You could substitute ground turkey or lean ground beef. You could also substitute more beans for vegetarian nachos.
- Taco seasoning: I like to use my favorite homemade taco seasoning, but any packet from the grocery store will work!
- Black beans: You can substitute pinto beans if you prefer.
- Cheddar cheese: Any of your favorite shredded cheese will work in this recipe.
- You favorite nacho toppings! I added pico de gallo with red onion, diced avocado, green onion and pickled jalapeño peppers.
Instructions
Step One: Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper or spray liberally with olive oil or nonstick cooking spray.
Step Two: Prepare the sweet peppers. Cut the stem off each pepper, and cut them in half lengthwise. Remove any seeds in the pepper. Place the pepper halves in a single layer on the baking sheet with the cut side up.
Step Three: Prepare the chicken mixture. Cook the chicken in a large skillet over medium high heat. When the chicken is fully cooked, add the taco seasoning and rinsed and drained black beans. Use a wooden spoon to gently mix everything together and allow the beans to heat through.
Step Four: Spoon the taco mixture on top of the pepper halves. Do your best to get some taco meat into each pepper, but it doesn’t have to be perfectly precise. Sprinkle shredded cheese over top of the peppers.
Step Five: Bake the nachos in the preheated oven for approximately 10 minutes, until the cheese is melted. Remove the nachos from the oven and top with all of your favorite toppings.
Storage
If you plan for leftovers, I recommend leaving the toppings off your nachos (just add them to individual servings as you eat them). Many nacho toppings like pico de gallo, avocado and sour cream won’t do well with reheating. Store leftover plain nachos in an airtight container in the refrigerator.
Reheat leftovers in the microwave. You may need to eat your leftovers with a fork (like a stuffed pepper), instead of with your fingers like a traditional nacho. The peppers will get a little more cooked and soft upon reheating, and may not hold up to the weight of the toppings. The flavor will still be delicious!!
Mini Pepper Nachos
Ingredients
- 1 32 ounce bag mini sweet peppers
- 1 pound ground chicken
- 2 tablespoons taco seasoning (or 1 packet)
- 1 15 ounce can black beans drained and rinsed
- 1 cup shredded cheddar cheese
- 1/2 cup fresh pico de gallo
- 1/2 avocado diced
- 2 green onions thinly sliced
Instructions
- Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper or spray liberally with olive oil or nonstick cooking spray.
- Prepare the sweet peppers. Cut the stem off each pepper, and cut them in half lengthwise. Remove any seeds in the pepper. Place the pepper halves in a single layer on the baking sheet with the cut side up.
- Prepare the chicken mixture. Cook the chicken in a large skillet over medium high heat. When the chicken is fully cooked, add the taco seasoning and drained and rinsed black beans. Gently mix everything together and allow the beans to heat through.
- Spoon the taco mixture on top of the pepper halves. Do your best to get some taco meat into each pepper, but it doesn't have to be perfectly precise. Sprinkle shredded cheese over top of the peppers.
- Bake the nachos in the preheated oven for approximately 10 minutes, until the cheese is melted but the peppers are still tender crisp. Remove the nachos from the oven and top with all of your favorite toppings.
