Mini Bell Pepper Nachos are a satisfying low-carb alternative to traditional nachos. Perfectly tender mini bell peppers stuffed with a flavorful ground turkey taco filling and topped with melted cheese. Add your favorite toppings for a fun and wholesome party snack!
If you love this recipe, you’ll also love my Cream Cheese Chorizo Stuffed Mini Peppers and Mini Sheet Pan Tostadas.
These gorgeous little bites of goodness are my favorite new low-carb appetizer.
Mini bell peppers replace tortilla chips and are stuffed with a scaled down version of my filling for Turkey Tacos, topped with cheese, and baked until tender.
I always like to include at least one low-carb appetizer on a party menu and these Mini Bell Pepper Nachos are perfection. They are a healthier way to satisfy your craving for nachos and will entice even the most steadfast traditional nachos fans.
Table of contents
- Mini bell peppers – Most stores carry bagged rainbow mini bell peppers now. They come conveniently packaged with a variety of colors.
- Ground turkey – 93% lean ground turkey.
- Yellow onion
- Tomato paste – A little tomato paste adds richness and flavor to the ground turkey filling.
- Seasoning – The filling is seasoned with kosher salt, chili powder, garlic powder, cumin, dried oregano, and red pepper flakes.
- Water – Combines with the tomato paste and seasoning to loosen up the filling a bit.
- Cheese – I used shredded sharp cheddar cheese here but like the combination of cheddar and Monterey Jack cheese too.
- Toppings – Any nacho toppings you love will work. I used sour cream, hot sauce, cilantro, and jarred jalapeno rings.
How to Make Bell Pepper Nachos
This is a quick overview of how to make this recipe. Please refer to the recipe card at the end of this post for detailed instructions and amounts.
Make the Ground Turkey Filling
- Brown – Cook the ground turkey and onion in a 12-inch skillet, breaking up the meat with a wooden spoon.
- Tomato paste – Once fully cooked, drain any excess grease and return the skillet to the heat. Add the tomato paste, and cook, stirring it into the meat for a minute or two, until well combined.
- Season – Add the salt, chili powder, garlic powder, cumin, oregano, and red pepper flakes. Cook, stirring, for one minute to toast the spices.
- Finish – Add the water, then reduce the heat and cook, stirring occasionally, for 2 to 3 minutes more. Remove the skillet from the heat.
Slice and Stuff the Mini Peppers
- Slice – Use a sharp knife to slice of the stem end of each mini pepper. Then, slice them down the middle, lengthwise. Knock out the seeds.
- Stuff – Arrange the mini peppers, cut side up, on baking sheet line with parchment paper or aluminum foil. Divide the ground turkey filling between the peppers.
- Cheese – Top each stuffed mini pepper with the shredded cheese.
Bake and Garnish
- Bake – Bake for 8 to 10 minutes in a preheated 400 degree F oven, or until the peppers are fork tender and the cheese is melted.
- Garnish – Remove from the oven and drizzle a little sour cream over each pepper and garnish with cilantro leaves and pickled jalapenos.
Tips for the Best Mini Bell Pepper Nachos
- Color – Use a variety of colored peppers for the prettiest result.
- Filling – Don’t overfill the peppers as this can cause them to collapse or spill over during baking.
- Easy Cleanup – Use a baking sheet lined with parchment paper or aluminum foil to prevent the peppers from sticking and to make cleanup easier.
- Toppings – Add different toppings like pickled jalapeno rings, hot sauce, sour cream, and cilantro to add even more flavor to your bell pepper nachos. Thin sour cream with a little water to make it easier to drizzle over the top.
- Serve Immediately – Serve right after baking while the cheese is still melted and gooey.
- Storage – Store leftovers in an airtight container in the refrigerator for up to three days. Reheat them in the oven or microwave before serving.
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Mini Bell Pepper Nachos
- 1 pound 93% lean ground turkey
- ⅓ cup diced yellow onion
- 3 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ⅓ cup water
- 16 to 20 mini rainbow bell peppers, (12 to 14 ounces), halved and seeded
- 1 cup shredded sharp cheddar cheese, or a combination of cheddar and Monterey Jack cheese
Optional for Garnish
- 2 tablespoons sour cream, thinned with a little water
- Cilantro leaves
- Pickled jalapenos, nacho rings
- Heat a 12-inch nonstick skillet over MEDIUM heat, spray with nonstick cooking spray.
- When hot, add the ground turkey and onion and cook, breaking up the meat with a wooden spoon, 5 minutes. Drain any excess grease and return the skillet to the heat.
- Add the tomato paste, and cook, stirring it into the meat for a minute or two, until well combined. Add the salt, chili powder, garlic powder, cumin, oregano, and red pepper flakes. Cook, stirring, for one minute to toast the spices then add the water. Reduce the heat to LOW and cook, stirring occasionally, for 2 to 3 minutes more. Remove the skillet from the heat.
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper or foil.
- Arrange the mini peppers, cut side up, on the prepared baking sheet. Divide the ground turkey filling between the peppers and top with the shredded cheese.
- Bake for 8 to 10 minutes, or until the peppers are fork tender and the cheese is melted.
- Remove from the oven and drizzle a little of the thinned sour cream over each pepper and garnish with cilantro leaves and pickled jalapenos. Serve immediately.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
Adapted from Skinnytaste