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5
from 1 vote
Loaded Mini Pepper Nachos
These mini pepper nachos are healthy and delicious. Mini bell pepper strips layered with seasoned ground turkey, beans, corn and topped to perfection with cheese, jalapeños and onions. This is the ultimate "healthy" nacho.
Prep Time
30
minutes
mins
Cook Time
10
minutes
mins
Total Time
40
minutes
mins
Course:
Appetizer, Main Course
Cuisine:
American, Mexican
Servings:
6
Calories:
250
kcal
Author:
Ashlee Welter
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.
Nutrition
Calories:
250
kcal
|
Carbohydrates:
23
g
|
Protein:
23
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.1
g
|
Cholesterol:
60
mg
|
Sodium:
923
mg
|
Potassium:
656
mg
|
Fiber:
7
g
|
Sugar:
9
g