Healthy Mini Pepper Nachos Recipe
These mini pepper nachos are a healthier alternative to traditional nachos. Instead of using tortilla chips, they are made with sweet bell peppers as a base. They are the perfect appetizers to satisfy your nacho craving or a quick dinner!
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These bite-sized mini pepper nachos are filled with a flavorful mixture of lean ground beef and beans mixed with Tex-Mex flavors and topped with melted cheddar cheese. Serve them as they are or with your favorite nacho toppings for a tasty twist of classic nachos for a healthy snack or quick dinner.
Why you Will Love this Recipe
- Mini bell pepper nachos are healthier and a great alternative to traditional nachos.
- They are simple to make and perfect for a quick dinner or appetizer
- These pepper nachos are versatile; you can modify the filling to suit your taste or dietary preferences.
Here is what you will need to make mini bell pepper nachos
This is a brief summary of the required ingredients to prepare this nachos recipe along with a convenient shopping list from my Instacart affiliate link. For a printable recipe card containing precise measurements and detailed instructions, kindly scroll down to the recipe card section.
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Ingredients
- Ground beef
- Mini Bell Peppers
- Jalapeno Pepper
- Onion
- Garlic
- Chili powder
- Ground cumin
- Black beans
- Diced tomatoes
🥄Equipment
- Large skillet
- Large Baking Sheet
- Parchment Paper
How to make mini pepper nachos
Prepare: Preheat the oven to 375 degrees f. Rinse and dry the peppers. Line a baking sheet with parchment paper.
STEP 1: Cut the bell peppers in half vertically. Remove the seeds and core by scooping them out with a spoon. Place peppers on a parchment-lined baking sheet.
STEP 2: Heat olive oil in a heavy skillet over medium heat. Once it’s hot, add the ground beef and onions; cook until the beef is almost cooked through.
STEP 3: Stir in the seasonings, jalapeno pepper, and tomatoes to the skillet. Cover and reduce the heat to low heat – cook for a few minutes. Add the beans and stir to combine all of the ingredients
STEP 4: Use a spoon to place a scoop of meat mixture on top of the pepper and top with shredded cheese. Bake for 15 minutes.
Ingredient Notes and Substitutions
Ground Beef – Any type of ground meat, such as ground turkey, chicken, or pork, will work in this nacho recipe.
Black Beans – Instead of black beans, you can use kidney beans or pinto beans. Beans can also be left out of this recipe for low-carb nachos or if you don’t like beans.
Mini Bell Peppers – If mini peppers aren’t available, they can be replaced with larger sweet peppers that are sliced into smaller pieces.
Diced Tomatoes – Fresh or canned diced tomatoes can be used to make this recipe.
Jalapeno Pepper – You can use fresh, canned or pickled jalapeno peppers, or a dash of cayenne or red pepper flakes to make these nachos
If you prefer a milder flavor, you can also use a milder pepper, such as a poblano pepper, or you can leave the jalapeno pepper out altogether.
Cheddar Cheese – If cheddar cheese isn’t available, you can replace it with a cheese that melts well such as mozzarella, pepper jack or Monterey jack cheese.
Chili Powder and Cumin – If you have taco seasoning, you can use a tablespoon of that instead of chili powder and cumin.
How to store leftovers
In the event that you have leftover mini pepper nachos, they can be stored in the refrigerator in an airtight container for up to 3 days. Reheat them in the oven or microwave.
Recipe variations
Vegetarian Mini Bell Pepper Nachos- Instead of ground meat, use a mixture of beans and diced vegetables like cauliflower, zucchini, or carrots as the filling, or try using my cauliflower and black bean tacos filling recipe.
Mediterranean Pepper Nachos – Use ground beef or chicken mixed with a quarter cup of chopped kalamata olives and season with a quarter teaspoon ground cumin and a quarter teaspoon dried oregano. Top with feta cheese crumbles.
Asian Inspired Mini Pepper Nachos – Season the ground beef with 1/2 teaspoon of fresh ground ginger, 1 to 2 teaspoons of soy sauce, and a dash of sesame oil. Top the stuffed peppers with chopped green onions.
Serving suggestions
Serve bell pepper nachos as an appetizer as you would regular nachos with your favorite toppings such as fresh cilantro, black olives, green onions, salsa, pico de gallo, sour cream, or Greek yogurt. They can also be served as a meal with a side of homemade guacamole or a fresh, crisp salad.
Tips
- Avoid overfilling of the peppers to prevent spillage while they are baking
- To prevent the peppers from falling while baking, use a sharp knife to shave off a portion of the curve on the bottom of the peppers
- Allow the peppers to cool off briefly before transferring to s serving platter.
- If the pepper stems are study, leave them on the peppers to make them easy to pick up.
Recipe FAQs
Yes, you can assemble these pepper nachos ahead of time with baking them. Store them in the refrigerator for up to a day. Bring them to room temperature before baking them for best results.
Before baking them place the stuffed peppers on a baking sheet in a single layer and freeze until solid. Transfer them to a bag or freezer container and freeze for up to 3 months.
If there is any liquid left from the tomatoes, drain it off of the filling before stuffing the peppers and don’t overstuff the peppers.
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Ingredients
- 1 Tablespoon Olive Oil
- 1/2 Pound Ground Beef
- 1 Clove Garlic Chopped
- 1/2 Cup Onions
- 1 Tablespoon Chili Powder
- 1/2 Teaspoon Ground Cumin
- 1/2 Cup Tomatoes Diced
- 1 Jalapeno Pepper Chopped
- 2/3 Cup Black Beans Canned & Drained or Cooked
- 4 Ounces Cheddar Cheese Shredded
Instructions
- Preheat the oven to 375 degrees f
- Rinse and dry the peppers, remove the stems and cut them in half vertically. Remove the seeds and core by scooping them out with a spoon, and place them on a parchment-lined baking sheet and set them aside.
- Heat 1 Tablespoon Olive Oil in a heavy skillet over medium heat. Once it's hot add 1/2 Pound Ground Beef , 1 Clove Garlic, 1/2 Cup Onions and cook until almost cooked through.
- Stir in 1/2 Cup Tomatoes, 1 Jalapeno Pepper, 1 Tablespoon Chili Powder, and 1/2 Teaspoon Ground Cumin. Reduce the heat to low, cover and simmer for 5 to 10 minutes and stir in 2/3 Cup Black Beans. Stir to combine all of the ingredients .
- Use a spoon to add the ground beef filling to each prepared pepper half. Top with 4 Ounces Cheddar Cheese.
- Bake for 15 minutes until cheese melts and peppers become soft when pierced with a fork.
Notes
- Avoid overfilling of peppers to prevent spillage while they are baking
- To prevent the peppers from falling over while baking, use a sharp knife to shave off a portion of the curve on the bottom of the peppers.
- Allow the peppers to cool off briefly before transferring to a serving platter. This will make handling the peppers easier.
- If the pepper stems are sturdy, leave them on the peppers to make them easy to pick up.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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