Description
Mini Pepper Nachos are a healthy and colorful twist on traditional nachos, using mini bell peppers instead of chips and topped with seasoned meat, cheese, and fresh toppings.
Ingredients
Units
Scale
- 12 mini bell peppers, halved and deseeded
- 1/2 pound ground beef or turkey
- 1 tablespoon taco seasoning
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup black beans, drained and rinsed
- 1/4 cup corn kernels
- 1/4 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 jalapeño, sliced (optional)
- Sour cream, for serving (optional)
- Guacamole, for serving (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Arrange mini pepper halves cut-side up on a baking sheet lined with parchment paper.
- In a skillet over medium heat, cook ground beef or turkey until browned. Drain excess fat.
- Add taco seasoning to the meat along with a splash of water. Stir and cook for another 2-3 minutes.
- Spoon the seasoned meat into the mini peppers.
- Top with black beans, corn, and sprinkle evenly with both cheeses.
- Bake for 10-12 minutes, until the cheese is melted and bubbly.
- Remove from oven and top with diced tomatoes, red onion, cilantro, and jalapeño slices if using.
- Serve with sour cream and guacamole on the side, if desired.
Notes
- Use ground chicken or a plant-based meat alternative for a lighter version.
- Add a squeeze of lime over the finished nachos for extra freshness.
- Customize toppings to your liking, such as adding olives or avocado.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg