Mini Pepper Nachos

Why You’ll Love This Recipe

Mini Pepper Nachos are a colorful, low-carb twist on traditional nachos, using sweet mini bell peppers instead of chips. They’re crunchy, cheesy, and perfect for parties, game days, or as a quick and healthy snack. Packed with flavor and customizable with your favorite toppings, they deliver all the satisfaction of nachos with a lighter bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

mini bell peppersground beef or ground turkeytaco seasoningolive oilshredded cheddar cheeseshredded Monterey Jack cheeseblack beans (optional)corn (optional)jalapeños (optional)chopped green onionschopped cilantrodiced tomatoes orsalsa (for topping)sour cream or Greek yogurt (for garnish)

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Slice the mini bell peppers in half lengthwise and remove seeds and membranes.

Arrange the pepper halves cut side up on the baking sheet.

In a skillet, heat olive oil over medium heat and cook the ground beef or turkey until browned. Drain excess fat.

Stir in taco seasoning and cook for another 2-3 minutes.

Spoon the cooked meat into each pepper half.

Top with shredded cheddar and Monterey Jack cheese.

Add optional toppings like black beans, corn, or jalapeños if desired.

Bake for 8-10 minutes, or until the cheese is melted and bubbly.

Remove from oven and sprinkle with green onions, cilantro, and diced tomatoes or salsa.

Serve warm with a dollop of sour cream or Greek yogurt.

Servings and timing

This recipe yields approximately 30 mini nachos (15 peppers halved).
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

Use shredded chicken or plant-based crumbles instead of ground meat.
Add a sprinkle of crumbled queso fresco or cotija cheese after baking.
Make it spicy with chipotle sauce or hot salsa.
Add avocado slices or guacamole before serving for a creamy finish.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, bake at 350°F (175°C) for about 5-7 minutes or microwave for 30-60 seconds until warmed through.
Avoid freezing as peppers can become soggy.

FAQs

Can I make these ahead of time?
Yes, assemble the nachos ahead and bake just before serving for best results.

Are these keto-friendly?
Yes, they are naturally low in carbs, especially if you skip the beans and corn.

Can I use regular bell peppers?
You can, but mini peppers offer a perfect bite-size portion and are sweeter.

Do I have to cook the meat first?
Yes, pre-cooking ensures the filling is flavorful and fully cooked.

Can I make this vegetarian?
Absolutely, skip the meat and add beans, corn, or a meat substitute.

What cheese works best?
A mix of cheddar and Monterey Jack melts beautifully and adds great flavor.

Can kids eat these?
Yes, they’re colorful, fun, and easy to eat—great for little hands.

Do mini peppers get soft in the oven?
They soften slightly but still hold their shape, giving a nice crunch.

What if I don’t have taco seasoning?
You can use a mix of chili powder, cumin, garlic powder, and paprika.

How do I prevent soggy nachos?
Avoid watery toppings before baking and serve salsa or sour cream on the side.

Conclusion

Mini Pepper Nachos are a tasty, healthier alternative to traditional nachos that don’t compromise on flavor or fun. With their vibrant colors, customizable toppings, and easy preparation, they’re perfect for entertaining or snacking any time of the week. Give them a try and enjoy nachos in a whole new way.

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