30 minutes

Mini Pepper Nachos

Mini pepper nachos are a delicious healthier way to get your nacho fix. Tender-crisp mini bell peppers are loaded with seasoned taco meat, black beans, and creamy avocado, for a delicious 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 turkey 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

To make mini bell pepper nachos, you need the following simple ingredients (exact measurements are in the recipe card below).

Ingredient Notes

  • Mini bell peppers: You will cut the peppers into halves to make little vessels for all your nacho toppings.
  • Ground turkey: You could substitute ground chicken 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. I like to shred cheese off the block because it melts better, but a pre-shredded bagged cheese will work fine in this recipe too.
  • You favorite nacho toppings! I added pico de gallo with red onion, diced avocado, and a drizzle of sour cream.

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: Cook the turkey in a large skillet over medium high heat. When fully cooked, add the taco seasoning, and a tablespoon or two of water if needed. Stir until the meat is evenly seasoned.

Step Four: Spoon the taco meat on top of the pepper halves. Do your best to get some taco meat into each pepper, but it doesn’t have to be perfect.

Step Five: Sprinkle drained and rinsed black beans over the nachos, and top with shredded cheese.

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

Mini pepper nachos are a delicious healthier way to get your nacho fix. Tender-crisp mini bell peppers are loaded with seasoned taco meat, black beans, and creamy avocado, for a delicious low carb option that even the kids will love.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 people
Calories 432 kcal

Ingredients
  

  • 16 ounces mini sweet peppers (a 1 pound bag)
  • 1 pound ground turkey
  • 2 tablespoons taco seasoning (or 1 packet)
  • 15 ounces black beans drained and rinsed
  • 1 cup shredded cheddar cheese
  • 1/2 cup fresh pico de gallo
  • 1/2 avocado diced

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.
  • Cook the turkey in a large skillet over medium high heat. When fully cooked, add the taco seasoning and a tablespoon or two of water, if needed. Stir until the meat is fully seasoned.
  • Spoon the taco meat on top of the pepper halves. Do your best to get some taco meat into each pepper, but it doesn't have to be perfect.
  • Sprinkle drained and rinsed black beans over the peppers. Top with shredded cheddar cheese.
  • 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.

Notes

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.
The bell peppers should stay tender-crisp enough to eat them with your fingers, just like regular nachos. We eat them straight off the sheet pan! Keep a fork handy too, to scoop up leftover toppings!

Nutrition

Calories: 432kcalCarbohydrates: 26gProtein: 33gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 126mgSodium: 964mgPotassium: 1080mgFiber: 9gSugar: 3gVitamin A: 642IUVitamin C: 9mgCalcium: 251mgIron: 3mg
Keyword bell pepper nachos, mini bell pepper nachos, mini pepper nachos
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