Stuffed Pepper Nachos
If you’re craving nachos but want a healthier twist, these stuffed mini pepper nachos are the perfect solution. Mini bell peppers are the ideal vessel for your nacho toppings, and they’re naturally lower in carbs than tortilla chips. Plus, they’re packed with vitamins, fiber, and antioxidants. Layer them with seasoned ground meat, cheese, and fresh toppings, then bake them to perfection for a healthier nacho experience.
Years ago I came up with this recipe for the very first time after deciding to eliminate chips from my diet. We were having a football watch party at our home and I decided that nachos were not optional. I made these Stuffed Pepper Nachos and they were wildly popular!
Are they as easy as throwing some chips and cheese on a baking sheet and cooking for a few minutes…..NO, but they are more delicious and certainly less filled with seed oils and carbs. Add some fresh guacamole and no one will be disappointed with the substitute version of nachos. In addition, this recipe is quite filling and could be served as a main course. We enjoy Stuffed Pepper Nachos quite often!
Stuffed Mini Pepper Nachos
Ingredients
- 10-12 mini bell peppers halved and deseeded
- 1 lb ground turkey or grass-fed beef
- 1 tbsp taco seasoning Use Siete brand or make your own with cumin, paprika, chili powder, garlic powder, and salt
- 1 cup shredded cheddar or Monterey Jack cheese Use a blend of cheddar and jack for a great flavor and look
- Fresh cilantro chopped
- Sliced jalapeños optional
- Sour cream or Greek yogurt for topping
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brown the ground meat in a skillet over medium heat, adding the taco seasoning and a bit of water to help the spices mix in. Cook until fully browned and set aside.
- Slice the mini bell peppers in half lengthwise and remove the seeds. You can leave the stem on.
- Place the pepper halves on the baking sheet, cut side up. Spoon a generous amount of the seasoned ground meat into each pepper.
- Top with a sprinkle of shredded cheese and bake for 10-15 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro, sliced jalapeños, and a dollop of sour cream or Greek yogurt.