Mini Pepper Nachos

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These mini pepper nachos are a super delicious and simple recipe full of yummy flavor. They are great for an appetizer or dinner, and they are packed with healthy ingredients that will fuel you too!

Why you will love this recipe:

These mini bell pepper nachos come together in less than 30 minutes. It full of ingredients your body will thank you for, and it’s super delicious. You won’t believe how flavorful this simple recipe is.

These healthy nachos are a great fun switch up Taco Tuesday, and it will be your new favorite appetizer for game day!

Football season is here, and I don’t know about you… but I like a healthy option here and there. These are the perfect hit, and who doesn’t love Mexican food on game day?! I’ve made this mix as low-carb nachos, regular nachos, and for tacos.

If you have a nacho craving, get ready for a pleasant surprise!

Tips:

• I really think the ground beef shines here. You can substitute another meat if desired, but the beef is so good!
• Make sure to use the biggest skillet you have, once you add in all of the ingredients you will see you need a large pan!
• I love have in giant sheet pan that fills my entire oven. If you don’t have one, it is worth the investment!
• Have someone who doesn’t love mini peppers? Try traditional nachos instead by using your favorite tortilla chips.

Tools:

• Sheet pan
• Parchment Paper
• Small knife
• Skillet or cast iron skillet
• Spatula or wooden spoon

FAQ:

Do you need to cut mini sweet peppers?

Yes, I like to cut of the top of the pepper, then slice the mini bell peppers in half. Once they are open, I tear out the inside seeds.

How do you cut mini peppers for dipping?

See above.

How do you serve mini peppers?

You’ll see in this recipe I like to make these into “nachos” by stuffing the pepper halves with the taco filling and then baking them in the oven. You can always use mini peppers for other great recipes too.

Are pepper nachos healthy?

Yes! The mini peppers are full of antioxidants and are a great source of Vitamin C. The meat gives you a great dose of iron and protein. Black beans are packed with protein and fiber as well.

Ingredients

• 1 lb lean ground beef
• 2 cloves of garlic minced (if you are on the low FODMAP protocol, simply use 1 T garlic oil instead)
• 1 T Cooking oil or nonstick cooking spray
• 1/2 tsp cumin
• 1/2 Tablespoon chili powder
• 1 15 oz can corn (drained)
• 1 can fire roasted tomatoes
• 2 cups black beans (or 1 can drained)
• 15 mini pepper halved and deseeded 
• 1/3 cup cheddar cheese

How To Make Mini Pepper Nachos:

• Preheat oven to 425 degrees f.
• Heat up oil of choice (like avocado, olive, or coconut oil) in large skillet on medium heat. (If you are on the low FODMAP protocol use garlic oil here instead).
• Add minced garlic into the pan and sauté for about 2-3 minutes or until browning a bit.
• Next, add ground beef and cook through. While the beef is cooking, break it up with a spatula.
• Once the beef has cooked through, you can drain some of the fat off if desired. This is optional.
• Add the cumin, chili powder, drained corn, fire roasted tomatoes, and black beans to the skillet with the beef. Mix and continue to cook for about 5 minutes.
• While the mixture is cooking. You can rinse, cut, and deseed the mini peppers. Place peppers in a single layer open side up on large baking sheet with parchment paper.
• Fill each pepper with taco meat mixture from the frying pan.
• Sprinkle the loaded nachos with plenty of cheese.
• Bake in the oven for 8-10 minutes or until shredded cheese is melted.
• Take out of the oven and add your favorite toppings (see ideas below).

Enjoy!

Other Variations

• Try lean ground turkey or a chicken mixture instead of beef.
• Try different toppings at the end like: refried beans, pico de gallo, plain Greek yogurt, sour cream, green onions, lime juice, red onion, black olives, or fresh cilantro.
• Use your favorite taco seasoning instead of cumin and chili powder.
• Add green chilies or jalapeno peppers in taco mixture for a spicy kick.
• Use tortilla chips instead of peppers. I often do 1/4 of the sheet pan with classic nachos so there are more options for everyone.
• Use garlic powder or garlic oil instead of minced garlic if that’s what you prefer. Just make sure to use less of the powder, as it’s more potent.
• You can also use the taco mix for regular tacos or on top of rice for a burrito bowl. There are so many options!

Storage:

Store in an airtight container in the refrigerator for 2-3 days. I like to reheat them in the oven, but the microwave or stovetop will work too!

Find More Recipes You Will Love:

• Sourdough Banana Bread (Active Sourdough Starter Or Discard)
• Chocolate Mug Pancake – Gluten Free
• Peanut Butter Protein Bars
• Sourdough Oatmeal Breakfast Cookies
• Strawberry Dole Whip

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