Mini Bell Pepper Nachos

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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!

Prep Time15

Cook Time20

Total Time35

Course: Appetizer

Cuisine: Mexican

Diet: Low Calorie

Keyword: mini bell pepper nachos

Servings:

Calories: 174kcal

Author: Valerie Brunmeier

Ingredients

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

Instructions

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.

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