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Stuffed Mini Pepper Nachos

Tana
If you’re craving nachos but want a healthier twist, these stuffed mini pepper nachos are the perfect solution!
Course Appetizer
Cuisine Mexican
Servings 4

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.
Keyword appetizer, keto, low carboyhydrate, mini peppers, nachos, no chip nachos