These mini pepper nachos are the perfect "healthier nacho" option! Mini bell pepper strips are layered with seasoned ground turkey, beans, corn, and topped with cheese, jalapeños and onions. Easy to make and delicious!
I'm super excited to share this "healthier" version of loaded bell pepper nachos! Customize these loaded mini bell pepper nachos anyway you want.
These mini pepper nachos are perfect as an appetizer, dinner option or a game day snack! They are low in carbs and have less calories than your normal nacho.
Be sure to check out my other popular healthy game day recipes! This healthy buffalo chicken dip, crockpot BBQ chicken and healthy spinach artichoke dip are crowd pleasers! Or, if you want a sweeter option, make this brownie batter hummus!
Reasons to Love These
- Healthier alternative: Mini bell pepper nachos offer a healthier twist to traditional nachos by replacing tortilla chips with mini bell peppers. They are lower in calories and carbs than your typical nacho.
- Versatile toppings: Mini bell pepper nachos allow for endless customization with a variety of toppings, such as melted cheese, diced tomatoes, onions, jalapenos, guacamole, or sour cream.
- Easy to assemble and share: This recipe is quick and simple to assemble, making them perfect for parties, gatherings, or a fun family snack. Their bite-sized nature makes them convenient for sharing and enjoying as finger food.
Ingredients Needed
- Mini bell peppers: Choose any color such as red, yellow, and orange. These typically come in a bag with 15-20 peppers per bag.
- Ground Turkey: use 93% lean or 99% lean for the lowest fat/calorie option. You can also sub this with ground hamburger.
- Shredded Cheese: Choose a type of cheese that melts well, such as shredded cheddar, Monterey Jack, or a Mexican blend. Cheese adds a creamy and savory element to the nachos when melted.
- Toppings: Customize your mini bell pepper nachos with various toppings. Some popular options include diced tomatoes, chopped onions, sliced jalapenos (for a spicy kick), sliced black olives, and chopped fresh cilantro.
- Taco seasoning: use a package or taco seasoning or make your own. Here's my favorite recipe for mild taco seasoning (kid friendly!)
Variations and Substitutions
- Replace the ground turkey with ground chicken or ground beef.
- The black beans can be substituted with another type of bean, such as kidney beans or chili beans.
- To make this low sodium: look for canned beans that have "no sodium added" on the label. Use frozen corn or canned corn labeled "no sodium added."
- For a healthy alternative, replace the sour cream with non-fat greek yogurt.
- Opt for a taco seasoning that is reduced sodium.
Let's make some nachos!
Step 1: Prepare your baking sheet by lining it with parchment paper. This prevents sticking of cheese that may fall out. Preheat the oven to 400F.
Step 2: Prepare the peppers by slicing off both ends. Slice the peppers in half and remove the seeds. Lay peppers so the outer skin is face down on the parchment paper. Press the peppers down so they lie flat, by partially breaking the pepper membrane (pepper will still remain in one piece).
Step 3: Prepare the ground turkey meat as normal. Add taco seasoning and water and cook for another 4-5 minutes. Add corn and beans to your taco mixture.
Step 4: Begin the layering process. Start by placing a small amount of cheese on the peppers first. This helps to prevent the meat contents from sliding off the pepper once cooked. Layer the meat/corn/beans mixture on all peppers and top with cheese.
Bake in the oven for 10 minutes!
Step 5: Top with any desired garnishes: green onions, cilantro, jalapeños to name a few!
Expert Tips
- This recipe is best when consumed fresh out of the oven. Serve them promptly to maintain their texture and prevent them from becoming soggy.
- Select firm and smooth mini bell peppers that don't have wrinkles. This ensures freshness and a satisfying crunch in your nachos.
- Use a variety of toppings. Mix and match ingredients like diced tomatoes, onions, cilantro, or even pineapple for a unique twist.
- Don't overstuff the bell peppers: Avoid overfilling the mini bell peppers with toppings to allow for easy handling and consumption.
- If you are making this recipe for multiple meals, cook the meat as normal, but wait to top the peppers until immediately before serving.
Recipe FAQ
Mini bell peppers have a similar taste to regular bell peppers but tend to be sweeter and milder in flavor due to their smaller size. They are a popular choice for snacking and appetizers.
Bell peppers are high in Vitamin A and Vitamin C. They are also high in fiber. They are gluten free and low in carbs.
You can cut mini peppers into strips and serve them with a dip such as ranch, hummus or creamy salsa dip.
Related Recipes
If you tried this Mini Pepper Nacho recipe or any other recipe on my website, please please leave a star rating and let me know how you like it in the comments below. I love hearing from you!
Loaded Mini Pepper Nachos
Ingredients
- 2 pounds mini bell peppers (2 bags worth)
- 1 pound ground turkey 93% lean
- 1 package taco seasoning (gluten free if needed)
- ¾ cup water
- 1 cup corn drained
- 1 cup black beans drained and rinsed
- 1 cup shredded cheddar cheese 2% milk fat
- 4 jalapeños optional
- ¼ cup green onions, chopped optional
Instructions
- Preheat oven to 400F. Layer a piece of parchment paper on a sheet pan.
- Wash mini bell peppers. Cut off stems and ends. Slice peppers in half and remove seeds.
- Place the cut peppers on prepared sheet pan, with outside edge facing pan. Flatten pepper out, by slightly breaking if needed.
- Using a medium skillet, cook turkey over medium heat until done. Chop turkey into crumbles while cooking.
- Add water and taco seasoning, cook over low heat for 5 more minutes. Stir constantly.
- Add beans and corn into the cooked ground turkey mixture. Mix well.
- Begin the layering process: layer a small amount of cheese in the bottom of each pepper (this prevents the other ingredients from sliding out).
- Add the beef/bean mixture until the pepper is full to the top.
- Top with cheese. Repeat with all peppers.
- Cook in the oven for 10 minutes, or until cheese is melted.
- Garnish with jalapeños, green onions or low fat sour cream!
Notes
- This recipe is best when consumed fresh out of the oven. Serve them promptly to maintain their texture and prevent them from becoming soggy.
- Select firm and smooth mini bell peppers that don't have wrinkles. This ensures freshness and a satisfying crunch in your nachos.
- Use a variety of toppings. Mix and match ingredients like diced tomatoes, onions, cilantro, or even pineapple for a unique twist.
- Don't overstuff the bell peppers: Avoid overfilling the mini bell peppers with toppings to allow for easy handling and consumption.
Alex
Turned out great!!!