Description
Mini Pepper Nachos are a low-carb, colorful twist on traditional nachos, using sweet mini bell peppers as the base and loaded with seasoned meat, cheese, and your favorite toppings.
Ingredients
Units
Scale
- 1 lb ground beef or ground turkey
- 1 packet taco seasoning
- 1/4 cup water
- 1 lb mini bell peppers, halved and deseeded
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped red onion
- 1/4 cup sliced black olives
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, thinly sliced (optional)
- Sour cream, for serving (optional)
- Salsa or pico de gallo, for serving
- Guacamole, for serving
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, cook the ground beef or turkey until browned, about 6-8 minutes.
- Drain excess grease, then add taco seasoning and 1/4 cup water. Simmer for 3-4 minutes until thickened.
- Place mini pepper halves cut-side up on a baking sheet lined with parchment paper.
- Spoon the cooked meat mixture into each pepper half.
- Sprinkle shredded cheddar and Monterey Jack cheese evenly over the stuffed peppers.
- Bake for 10-12 minutes or until the cheese is melted and bubbly.
- Remove from oven and top with red onion, black olives, cilantro, and jalapeños if using.
- Serve warm with sour cream, salsa, and guacamole on the side.
Notes
- You can substitute the ground meat with a plant-based alternative for a vegetarian version.
- Add beans or corn for extra texture and nutrition.
- Adjust toppings to your preference—diced tomatoes, green onions, or hot sauce work great too.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg